Turkey Corn Chowder Recipe

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Published: November 27, 2020Updated: October 7, 2021Author: Camille Beckstrand
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This Turkey Corn Chowder, is the best way to put those Thanksgiving leftovers to use. It is so filling, delicious, and easy to make. My kids all went for seconds, so it's picky eater approved.
Turkey Corn Chowder Recipe

This Turkey Corn Chowder is the perfect way to put all that extra turkey to use!

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.

This Turkey Corn Chowder recipe is quick, delicious, healthy, and one that my kids absolutely love.

I am a lover of all soups, chilis and chowders, but this Turkey Corn Chowder is by far my favorite!

Plus, all that Thanksgiving turkey isn’t going to waste!

Looking for more Chowder recipes?! Try our Chicken Corn Chowder!

What potatoes work best for this Turkey Corn Chowder Recipe?

For this Turkey Corn Chowder recipe, I used Russet Potatoes, because I had some leftover from Thanksgiving.

You could easily use mini red potatoes, yellow potatoes, or really any potato.

I have never tried this Turkey Corn Chowder 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 potato would work great in this Turkey Corn Chowder Recipe!

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LOOKING FOR MORE TURKEY LEFTOVER RECIPES LIKE OUR TURKEY CORN CHOWDER? TRY THESE:

Serves: 6

Turkey Corn Chowder Recipe

This Turkey Corn Chowder Recipe is so easy to throw together and is a perfect way to put those Thanksgiving leftovers to use!
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
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Ingredients

  • 4 Russet potatoes diced
  • 2 Tablespoons butter
  • 1 onion diced
  • 2 teaspoons minced garlic
  • 4 ounces green chiles
  • 2 cups half and half
  • 14 ounces chicken broth
  • 10.5 ounces cream of chicken soup
  • 15 ounce can corn do not drain
  • 4 cups cooked turkey
  • 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.

Nutrition

Calories: 599 kcal · Carbohydrates: 46 g · Protein: 47 g · Fat: 26 g · Saturated Fat: 14 g · Cholesterol: 149 mg · Sodium: 1673 mg · Potassium: 1283 mg · Fiber: 3 g · Sugar: 3 g · Vitamin A: 713 IU · Vitamin C: 18 mg · Calcium: 276 mg · Iron: 3 mg

Equipment

  • Cutting Board
  • Stock Pot
  • Large Wooden Mixing Spoon

Recipe Details

Course: Main Course
Cuisine: American
Author: Camille Beckstrand

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  1. Kristy @ Chocolate Slopes says:
    November 17, 2014
    This sounds delicious! I'll definitely be including this recipe to make after Thanksgiving!
    Reply
  2. Liz says:
    November 17, 2014
    Yum - thank you.
    Reply
  3. Tonya says:
    November 17, 2014
    I just finished making this. It is so yummy. I made cornbread to go with it. The family said this is a definite make again.
    Reply
  4. Candice says:
    December 5, 2014
    This turned out great! The only change I made was to chop some carrots and throw them in with the potatoes for a little color and to up our veggie intake. Oh, I also drained the corn. I was tempted to skip adding the diced green chilis, and I'm glad I didn't. It doesn't add spice (which I can always taste), but it adds a very nice flavor.
    Reply
  5. Jan Larabee says:
    December 5, 2014
    I just made this last night and FORGOT the 1/2 & 1/2. But guess what . . . it turned out thick and very delicious. It's so much more healthier for us this way. Will continue to do so.
    Reply
  6. Sarah says:
    December 8, 2014
    Made this and it was a huge hit with the family! I diced the potatoes uncooked, saute'd the onions and cooked potatoes and onions in 2 cups chicken broth and did not drain, but just added the rest to the pot. Was wonderful! Thank you!
    Reply
  7. Sharon says:
    December 17, 2014
    aw ma goodness . This is far better than traditional Turku sandwiches . And no waste. Mmmm mmmm good.
    Reply
  8. Lindsay says:
    February 24, 2017
    Was thinking this was for the slow cooker. Any thoughts how I could adjust the recipe to cook in a crock pot?
    Reply
    • Cyd says:
      February 27, 2017
      I'm sure this could simmer all day in the slow cooker. My only worry would be how well the milk would do in the slow cooker. You could add that towards the end.
      Reply
  9. Flor says:
    November 25, 2018
    Been making this after every thanksgiving for at least 4 years. Always a huge hit thank u!
    Reply
  10. Theresa Swift says:
    November 29, 2020
    Can this be adjusted for the Instant Pot?
    Reply
    • Momma Cyd says:
      December 9, 2020
      We have a blog post on how to convert recipes to the Instant Pot. Hopefully it will help answer your questions. https://www.sixsistersstuff.com/how-to-convert-recipes-into-instant-pot-recipes/
      Reply
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