This Turkey Corn Chowder is the ultimate post-holiday comfort soup — rich, creamy, and brimming with hearty goodness. Perfect for chilly nights, this recipe transforms leftover turkey into a warm and satisfying bowl filled with tender potatoes, sweet corn, and a silky broth. Blended with simple pantry staples and finished with fresh herbs, this homemade chowder is easy to make and impossible to resist. Whether you’re cozying up by the fire or looking for a delicious way to use Thanksgiving leftovers, this chowder delivers comfort in every spoonful.

Why You’ll Love This Recipe

You’ll love this creamy turkey corn chowder because it’s hearty, flavorful, and family-approved. It makes the most out of leftover holiday turkey and turns it into a wholesome meal that feels freshly made. The blend of sweet corn, creamy potatoes, and savory broth creates an irresistible combination of flavors and textures. This chowder is also budget-friendly, filling, and easy to make in under an hour, making it a go-to favorite for weeknights or weekend gatherings.

Turkey Corn Chowder

When the holiday season fades and your fridge is stocked with leftover turkey, there’s no better way to give it new life than with a pot of Turkey Corn Chowder. This soup is the epitome of comfort — creamy, hearty, and brimming with rustic flavors that make cold-weather meals so satisfying.

There’s something timeless about a chowder — thick, velvety, and full of bite-sized ingredients that create a perfect spoonful every time. This version highlights tender pieces of turkey simmered in a rich, milky broth, balanced by the sweetness of corn and the earthy heartiness of potatoes. It’s a dish that feels both nostalgic and new, familiar yet exciting.

The beauty of this chowder lies in its simplicity. You don’t need fancy ingredients or complicated steps. Just a few humble pantry staples — butter, milk, corn, potatoes, and turkey — come together to create a bowl that feels indulgent yet wholesome. The result? A meal that warms you from the inside out.

This recipe also celebrates seasonal versatility. While it’s perfect for using up Thanksgiving leftovers, it’s equally delicious with rotisserie chicken or even roasted vegetables for a meat-free twist. No matter how you adapt it, the creamy corn base and buttery texture make it comfort food perfection.

From a nutrition standpoint, this chowder checks all the boxes — it’s protein-packed, full of fiber, and naturally sweetened by corn. Using low-sodium broth and 2% milk keeps it lighter without sacrificing creaminess. It’s an easy way to eat well while still indulging in rich, cozy flavors.

One of the most rewarding parts of making this chowder is the aroma that fills your kitchen — the butter sizzling with onions and thyme, the steam rising as the broth and milk simmer, and that moment when the potatoes start to soften, thickening the soup naturally. It’s a sensory experience that feels as comforting as the first bite.

You can serve this Turkey Corn Chowder as a complete meal on its own or pair it with a crisp green salad or crusty bread for dipping. It’s perfect for lazy Sunday lunches, quick weeknight dinners, or even as a make-ahead meal for busy days.

Best of all, this chowder tastes even better the next day. As it rests, the flavors meld and deepen, making leftovers (if you have any!) even more irresistible.

So, if you’re craving something cozy, easy, and full of soul, this creamy turkey corn chowder is exactly what you need — a hug in a bowl that turns leftovers into pure comfort.

Servings & Time

• Servings: 6

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

Ingredients

• 2 tablespoons butter

• 1 teaspoon olive oil

• 1 yellow onion, finely diced

• 1 large carrot, thinly sliced

• 3 russet potatoes, peeled and cubed

• 2 cups shredded cooked turkey (white or dark meat)

• 1 can (15 oz) sweet corn, drained

• 1 can (14.75 oz) creamed corn

• 2 cups low-sodium chicken broth

• 3 cups 2% milk (or whole milk for extra creaminess)

• 1 teaspoon dried thyme

• 1 teaspoon salt (adjust to taste)

• ¼ teaspoon ground black pepper

• A pinch of chili flakes (optional, for mild heat)

• Fresh parsley, chopped (for garnish)

Instructions

1. Sauté the base: In a large pot, melt the butter and olive oil over medium heat. Add diced onions and sliced carrots. Cook for 4–5 minutes until softened and fragrant.

2. Add the potatoes: Stir in the cubed potatoes and cook for another 2 minutes, allowing them to absorb the buttery flavors.

3. Season: Sprinkle in thyme, salt, and pepper. Stir well to coat the vegetables evenly.

4. Add turkey and corn: Stir in the shredded turkey, sweet corn, and creamed corn. Mix to combine.

5. Pour in broth: Add the chicken broth, bring to a gentle boil, then reduce heat to simmer for about 15 minutes, or until potatoes are tender.

6. Stir in milk: Slowly pour in the milk, stirring as you go. Let the chowder simmer (but not boil) for another 10 minutes to thicken naturally.

7. Taste and adjust: Add more salt or pepper if needed. If you prefer a thicker chowder, mash a few potato pieces with a fork to create a creamy texture.

8. Serve: Ladle the chowder into bowls and top with chopped parsley or a sprinkle of extra thyme.

Tips

• Use leftover turkey: This is the perfect way to repurpose Thanksgiving or roast turkey into something cozy and new.

• Make it vegetarian: Swap the turkey for extra veggies like corn, carrots, and zucchini, and use vegetable broth instead.

• Creamier texture: Stir in a splash of heavy cream at the end for added richness.

• Add a smoky twist: A touch of smoked paprika or cooked bacon bits adds depth to the flavor.