Leftover Turkey Chowder – Cozy, Creamy Comfort in a Bowl
Leftover turkey has a way of taking over the fridge, especially after the holidays. Instead of another sandwich, turn it into a cozy, creamy chowder that feels like a warm hug. This recipe is hearty, full of flavor, and comes together with pantry staples.
It’s the kind of meal that makes cold nights better and stretches leftovers in the best way. You’ll get a satisfying bowl with tender turkey, sweet corn, and a rich, velvety broth. Simple to make, easy to love, and even better the next day.
Leftover Turkey Chowder - Cozy, Creamy Comfort in a Bowl
Ingredients
Method
- Prep your ingredients. Dice the onion, celery, carrots, and bell pepper. Mince the garlic.Peel and cube the potatoes. Chop the turkey into bite-size pieces. This makes the cooking smooth and stress-free.
- Sauté the base. In a large pot or Dutch oven, heat the butter and olive oil over medium heat.Add the onion, celery, carrots, and bell pepper. Cook, stirring occasionally, until softened, about 6–8 minutes.
- Add garlic and seasonings. Stir in the garlic, thyme, smoked paprika (if using), a generous pinch of salt, and a few grinds of pepper. Cook for 30–60 seconds until fragrant.
- Build the roux. Sprinkle the flour over the vegetables and stir well to coat.Cook for 1–2 minutes to remove the raw flour taste. This step helps thicken the chowder.
- Pour in the broth. Slowly whisk in the broth to prevent lumps. Add the bay leaf and bring to a gentle simmer.
- Add potatoes and corn. Stir in the diced potatoes and corn.Simmer uncovered for 12–15 minutes, or until the potatoes are tender when pierced with a fork.
- Stir in the turkey. Add the cooked turkey and continue simmering for 5 minutes to warm through and let the flavors meld.
- Add the cream. Reduce heat to low and pour in the cream or half-and-half. Do not boil after adding dairy to avoid curdling. Taste and adjust seasoning with more salt and pepper as needed.
- Finish and serve. Remove the bay leaf.Squeeze in a little lemon if you like a brighter finish. Ladle into bowls and top with chopped parsley or chives. Serve with crusty bread or oyster crackers.
- Optional bacon twist. If using bacon, cook it in the pot first until crisp.Remove, crumble, and set aside. Use the drippings to sauté the vegetables, then proceed with the recipe. Sprinkle the bacon over each bowl before serving.
What Makes This Special
This chowder is all about comfort without the fuss.
It uses leftover turkey and common vegetables, so you likely have most of what you need already. The broth strikes the perfect balance: creamy but not heavy, with a touch of sweetness from corn and a savory depth from aromatics and herbs. A quick simmer brings everything together, and a final splash of cream makes it silky.
It’s also adaptable.
You can tweak the veggies, swap in different herbs, or add bacon for a smoky note. Serve it with crusty bread, and you’ve got a full meal that feels both familiar and fresh.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 1 red bell pepper, diced (optional but adds color and sweetness)
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups low-sodium chicken or turkey broth
- 2 cups diced leftover cooked turkey (dark and/or white meat)
- 2 medium russet or Yukon Gold potatoes, peeled and diced
- 1 1/2 cups corn kernels (frozen, canned, or leftover roasted corn)
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
- 1 bay leaf
- 1/2 teaspoon smoked paprika (optional)
- 1/2 to 3/4 cup heavy cream or half-and-half
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley or chives, for garnish
- Lemon wedge, for finishing (optional but brightens the flavors)
- Optional add-ins: 4 slices bacon, chopped; 1 cup peas; a pinch of red pepper flakes; 1/2 cup shredded cheddar
Step-by-Step Instructions
- Prep your ingredients. Dice the onion, celery, carrots, and bell pepper. Mince the garlic.Peel and cube the potatoes. Chop the turkey into bite-size pieces. This makes the cooking smooth and stress-free.
- Sauté the base. In a large pot or Dutch oven, heat the butter and olive oil over medium heat.Add the onion, celery, carrots, and bell pepper. Cook, stirring occasionally, until softened, about 6–8 minutes.
- Add garlic and seasonings. Stir in the garlic, thyme, smoked paprika (if using), a generous pinch of salt, and a few grinds of pepper. Cook for 30–60 seconds until fragrant.
- Build the roux. Sprinkle the flour over the vegetables and stir well to coat.Cook for 1–2 minutes to remove the raw flour taste. This step helps thicken the chowder.
- Pour in the broth. Slowly whisk in the broth to prevent lumps. Add the bay leaf and bring to a gentle simmer.
- Add potatoes and corn. Stir in the diced potatoes and corn.Simmer uncovered for 12–15 minutes, or until the potatoes are tender when pierced with a fork.
- Stir in the turkey. Add the cooked turkey and continue simmering for 5 minutes to warm through and let the flavors meld.
- Add the cream. Reduce heat to low and pour in the cream or half-and-half. Do not boil after adding dairy to avoid curdling. Taste and adjust seasoning with more salt and pepper as needed.
- Finish and serve. Remove the bay leaf.Squeeze in a little lemon if you like a brighter finish. Ladle into bowls and top with chopped parsley or chives. Serve with crusty bread or oyster crackers.
- Optional bacon twist. If using bacon, cook it in the pot first until crisp.Remove, crumble, and set aside. Use the drippings to sauté the vegetables, then proceed with the recipe. Sprinkle the bacon over each bowl before serving.
Keeping It Fresh
Let the chowder cool to room temperature before storing.
Transfer to airtight containers and refrigerate for up to 4 days. The flavors deepen as it rests, so it often tastes better on day two.
For freezing, skip the cream during the initial cook. Freeze the chowder base for up to 2 months.
Thaw overnight in the fridge, reheat gently, and stir in the cream just before serving. This prevents separation and keeps the texture smooth.
Benefits of This Recipe
- Reduces waste: Gives leftover turkey a second life in a satisfying, complete meal.
- Balanced and hearty: Protein from turkey, fiber from vegetables, and comforting carbs from potatoes.
- Budget-friendly: Uses pantry staples and flexible ingredients you already have.
- Customizable: Easy to make dairy-free, gluten-free, or extra indulgent with cheese and bacon.
- One-pot convenience: Minimal cleanup with a big payoff in flavor.
Common Mistakes to Avoid
- Boiling after adding cream: This can cause curdling. Keep it at a gentle simmer or lower once the dairy goes in.
- Skipping the flour cook time: Raw flour tastes chalky.Cook it for at least a minute to develop the roux.
- Overcrowding the pot with raw potatoes at a rolling boil: A rapid boil can break them down. Aim for a gentle simmer for even, tender pieces.
- Under-seasoning: Taste at the end. Turkey and potatoes soak up salt; you may need more than you think.
- Adding turkey too early: It’s already cooked, so add it near the end to avoid dry, stringy meat.
Alternatives
- Dairy-free: Use olive oil instead of butter.Swap the cream for full-fat coconut milk or a splash of oat cream. The flavor stays rich without dairy.
- Gluten-free: Replace flour with cornstarch. Stir 1 tablespoon cornstarch into a little cold broth, then whisk it into the soup after the potatoes soften.
- Lower-carb: Replace potatoes with cauliflower florets.Simmer until tender and blend a cup of the soup to thicken, if desired.
- Smoky and spicy: Add chipotle in adobo or a pinch of cayenne. Bacon or smoked turkey adds extra depth.
- Seafood twist: Swap turkey for cooked shrimp or clams and use seafood stock. Stir in the seafood at the very end to avoid overcooking.
- Vegetarian version: Skip the turkey and use vegetable broth.Add mushrooms or white beans for protein and body.
FAQ
Can I use rotisserie chicken instead of turkey?
Yes. Rotisserie chicken works perfectly and delivers the same cozy, satisfying result. Add it at the end, just like the turkey.
How can I make it thicker without more cream?
Blend a cup of the chowder and stir it back in, or mash some of the potatoes in the pot.
Both methods add body without extra dairy.
What herbs work best?
Thyme is classic. You can also use rosemary, sage, or a pinch of poultry seasoning. Keep it light so the turkey flavor still shines.
Do I have to peel the potatoes?
No.
If you’re using thin-skinned potatoes like Yukon Gold, you can leave the peel on for extra texture and nutrients. Just scrub them well.
Can I make this in a slow cooker?
Yes, but skip the roux step. Add everything except the cream and turkey to the slow cooker and cook on Low for 5–6 hours, or until potatoes are tender.
Stir in turkey and cream in the last 20–30 minutes.
What if my chowder is too salty?
Add a splash of cream or more unsalted broth to dilute. You can also toss in a peeled potato while simmering for a few minutes, then remove it; it absorbs some salt.
How do I reheat leftovers?
Warm gently on the stovetop over low heat, stirring often. Avoid boiling to keep the cream smooth and the turkey tender.
Can I add cheese?
Absolutely.
Stir in 1/2 cup shredded cheddar off the heat until melted. It adds richness and a subtle tang.
Final Thoughts
Leftover Turkey Chowder turns extra meat into a comforting, well-rounded meal with minimal effort. It’s flexible, forgiving, and friendly to whatever is in your fridge.
Keep it simple, or dress it up with bacon, herbs, and cheese. Either way, you’ll end up with a steaming bowl that makes leftovers feel like something to look forward to.
