This thick and rich turkey corn chowder uses up Thanksgiving leftovers. Every so often, my grandmother would even add chopped hard-boiled eggs to this chowder to give it a nice richness. —Susan Bickta, Kutztown, Pennsylvania
Turkey Corn Chowder Tips
What are some variations of this turkey corn chowder recipe?
If you have it on hand, you can use cubed chicken in place of the turkey. Rotisserie chicken would work great here, too! Try adding sliced bell peppers or even some minced garlic to the veggie mixture.How do you store turkey corn chowder?
Store turkey corn chowder in the refrigerator for up to four days. Soups like this one, which contain milk and cream, don’t hold up well in the freezer. Chilis and other broth-based soups are great options if you’re looking for soups you can freeze. But you’ll love creamy soups like this one so much that you won’t have leftovers, anyway!How do you reheat turkey corn chowder?
You can microwave it, but for the best results, reheat turkey corn chowder on the stovetop and adding milk to the mixture if necessary. Next, try more of our chowder recipes!—Elizabeth Harris
Ingredients
- 1 pound thick-sliced bacon strips, chopped
- 3 celery ribs, sliced
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1/2 cup chopped red onion
- 1 bay leaf
- 1/4 cup all-purpose flour
- 1 carton (32 ounces) chicken stock
- 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
- 1 package (8 ounces) cream cheese, softened
- 3/4 cup 2% milk
- 3/4 cup heavy whipping cream
- 3-1/2 cups frozen corn (about 17.5 ounces)
- 2-1/2 cups cubed cooked turkey
- 2 cups refrigerated shredded hash brown potatoes (about 10 ounces)
- 3/4 cup turkey gravy
- 1 tablespoon dried parsley flakes
- Thinly sliced green onions, optional
Directions
-
1In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1/4 cup in pan. Add celery, onion, carrot, red onion and bay leaf to pan; cook and stir over medium-high heat until vegetables are tender, 8-10 minutes.
-
2Stir in flour until blended; gradually whisk in stock. Bring to a boil, stirring constantly; cook and stir 2 minutes. Add soup, cream cheese, milk and cream; mix well. Stir in corn, turkey, hash browns, gravy, parsley and 3/4 cup cooked bacon; reduce heat. Cook, covered, for 20 minutes, stirring occasionally.
-
3Discard bay leaf. Serve with remaining bacon and, if desired, green onion.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
