Leftover turkey season is quickly approaching, FINALLY.
After the big Thanksgiving dinner, our mom usually splits up all the remaining turkey and sends us each home with a couple pounds and I love finding different recipes to use it in.
This recipe is so simple to throw together and is ready in a matter of minutes. Even if you don’t have turkey on hand, chicken works perfectly.
It is quick, delicious, healthy, and one that my kids absolutely love.
tips for making our turkey corn chowder
I am a lover of all soups, chilis and chowders, but this one is by far my favorite. It tastes like thanksgiving dinner in a soup.
It doesn’t get much better than this, for Thanksgiving leftovers. Here are a few tips for making and preparing it.
- The recipe calls for half and half. I know I personally don’t love half and half, for health purposes. However, it makes the soup so creamy and tastes so good.If you would like to substitute it out for milk, that is also an option. I have personally never tried substituting it for an almond milk, or any non-dairy product. I am sure the texture and taste would be a little different.We would recommend either using half and half, or milk, to make this recipe.
- Be sure to cook the potatoes ahead of time. They won’t soften by cooking in the chowder. I use the same stock pot for this step, but I do rinse it out between boiling the potatoes, and cooking the rest of the chowder.
what potatoes work best for this recipe?
For this recipe, I used Russet Potatoes, because I had some leftover from Thanksgiving, when I didn’t use all of them for mashed potatoes.
You could easily use mini red potatoes, yellow potatoes, or really any potato. I have never tried this recipe using sweet potatoes, but I think those would taste scrumptious in this.
If you try sweet potatoes, let us know in our comments below, how it was.
Any potatoes you have on hand will work for this chowder.
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LOOKING FOR MORE TURKEY LEFTOVER RECIPES?
Six Sisters
Serves: 6
This soup is the perfect way to use up leftover turkey or chicken.
10 minPrep Time
35 minCook Time
45 minTotal Time
Save RecipeIngredients
- 4 Russet potatoes (diced)
- 2 Tablespoons butter
- 1 onion (diced)
- 2 teaspoons minced garlic
- 1 (4 ounce) can diced green chiles
- 2 cups half-and-half
- 1 (14 ounce) can chicken broth
- 1 (10.5 ounce) can cream of chicken soup
- 1 (15 ounce) can corn (do not drain)
- 4 cups cooked turkey (diced)
- 1 teaspoon seasoned salt
- 1/2 teaspoon garlic powder
- 1 cup shredded cheddar cheese (for topping)
Instructions
- Place diced potatoes in a large stock pot.
- Add enough water to the pot so that the tops of the potatoes are covered.
- Turn the heat on high and bring water to a boil.
- Reduce heat to medium low and cover the pot with a lid.
- Cook the potatoes in gently boiling water until tender, about 10-15 minutes.
- Drain potatoes and place in a large bowl.
- Using the same large stockpot, melt butter over medium heat and then add onions and garlic, saute for 2-3 minutes or until onions are tender.
- Add remaining ingredients, including cooked potatoes, in the pot and let simmer over medium heat until fully cooked through (about 15-20 minutes).
- Serve topped with shredded cheddar cheese.
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