Turkey and Corn Chowder

We had a lot of Thanksgiving leftovers. My brother gave us a 20lb. turkey to grill! I mean, wow. There were only 8 of us at Thanksgiving so you can see this might have been a bit much. But never fear! The cold weather is coming soon and I made a great turkey and corn soup using leftovers.


We have been eating a lot of soup in our household. I think I could eat it everyday in the winter. I am packing up the leftovers for our lunches.


It was still smelling a bit like turkey day with the celery, onion and garlic that goes into this dish. Side note – those gloves are my husbands and they are oven mitts that he uses for grilling. This is a great gift idea if you have any grillers in your family. He uses them a lot.

Turkey and Corn Chowder adapted from the Cookin’ Canuck – I love her recipes!

Ingredients for 6 servings

  • 1 tsp. olive oil
  • 1 medium yellow onion, diced
  • 3 stalks celery, diced
  • 1 red bell pepper, diced (any color would work, but red looks pretty!)
  • 4 garlic cloves, minced
  • 1 (4 oz.) can diced green chiles
  • 4 cups low-sodium chicken broth
  • 2 cups frozen corn kernels (canned would also work)
  • Salt & pepper to taste
  • 1/4 cup all-purpose flour
  • 2 cups skim milk
  • 2 1/2 cups shredded cooked turkey (or chicken)
  • 2/3 cup shredded Cheddar cheese (plus more for garnish)
  • 1/4 tsp. cayenne pepper
  • Green onion, sliced (for garnish)


  1. Heat the olive oil in a large saucepan set over medium heat. Add the onion, celery and red pepper and cook until the vegetables are beginning to soften, about 5 minutes.
  2. Add the green chiles and garlic and cook for 1 minute.
  3. Pour in the chicken broth, bring the mixture to a boil, then reduce heat to simmer and add the corn.
  4. Place the flour in a medium bowl and slowly whisk in the milk until the mixture is smooth.
  5. Slowly whisk the milk mixture into the soup, along with the salt and pepper. Cook, whisking frequently, until the soup is thickened, about 15 minutes.
  6. Stir in the turkey (or chicken), Cheddar cheese and cayenne pepper. Stir until the cheese is melted.
  7. Ladle into soup bowls, garnish with green onions and more cheese and serve.

Side note – I used leftover corn I had made with some bacon and the addition of bacon was excellent in this soup.




About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
This entry was posted in Main Dish, Soup. Bookmark the permalink.

2 Responses to Turkey and Corn Chowder

  1. Hi Sarah!

    This looks incredible. Nothing better than holiday leftovers used in a soup! I might have to try this out myself at some point during the holiday season. Thanks for sharing your recipe!

    The Soupy Stovetop

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