Go Back

Leftover Turkey Chowder - Cozy, Creamy Comfort in a Bowl

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pour in the broth. Slowly whisk in the broth to prevent lumps. Add the bay leaf and bring to a gentle simmer.
  6. 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.
  7. Stir in the turkey. Add the cooked turkey and continue simmering for 5 minutes to warm through and let the flavors meld.
  8. 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.
  9. 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.
  10. 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.