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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 Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: Affordable Soup Recipe, Chowder, Corn Chowder, Easy Thanksgiving Turkey Recipes, Thanksgiving Leftover Recipe, Turkey Breast Recipes
Servings: 6
Calories: 599kcal
Author: Camille Beckstrand


  • Cutting Board
  • Stock Pot
  • Large Wooden Mixing Spoon


  • 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


  • 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.


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