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This delicious Turkey Corn Chowder is loaded with veggies and lean protein. There's no cream as it's thickened with corn!
If you reside here in the U.S., many of you are probably busy as bees today, getting ready for the big feast tomorrow. I promise this won't take long - but I just wanted to drop in today to give you a little Thanksgiving gift, something you might need on Friday.
Yup, this recipe is a gift, as I think you'll find it's a super delicious and healthy way to use up your turkey leftovers. Just don't let everyone gobble up all of the big bird tomorrow! It's a thick, flavorful, nutritious soup, with lots of veggies and chunks of lean turkey. Chowders often call for large amounts of flour and cream to make them thick and creamy. Not this one, just a small scoop of flour and a cup and a half of whole milk.
You'll honestly never miss the cream though. I learned a delicious little trick from Cook's Illustrated to make a thick, rich corn chowder base. You simply combine milk and tiny, sweet frozen corn in a blender till it's silky smooth. The pureed corn mixture gives the soup an intense corn flavor and thickens it at the same time, without extra fat and flour!
I made this soup recently for a lunch I served to a special group of friends. They loved it, and many of the guests requested the recipe. I still had a little tweaking to get it just right, but it's there now and I thought you might enjoy it too.
Besides leftover turkey, you'll need carrots, potatoes, chicken broth, milk and a few sprigs of fresh rosemary to make this soup. Oh, and a few slices of thick, smokey bacon to add a layer of wonderful flavor. The bacon is kept separate from the soup and adds just a touch of indulgence as a finishing touch when serving.
The chowder comes together quickly, except for chopping all the veggies! Have no fear! I have a little timesaving secret weapon that works like a dream for recipes like this. All of the veggies (the onion, carrots and potatoes) were chopped in less than 5 minutes with my Vidalia Chop Wizard. If you've been following The Café for any length of time, I'm sure you've heard me talk about this inexpensive little kitchen workhorse. I use it to chop onions, carrots, cucumbers, sweet and regular potatoes, squash of all varieties, jicama, turnips, beets, apples... it's worth it's weight in gold!
Throw together a pot of this Turkey Corn Chowder and forget about cooking for the rest of the weekend. It makes plenty and warms up beautifully! Bon Appetit!
P.S. Happy Thanksgiving to all of you living in the United States. Have a wonderful, sweet time with family and friends. We'll be counting our myriad of blessings and you are definitely among them! Thanks for encouraging us and for faithfully following us. There wouldn't be a Café without you!
Lots of people ask what kind of cookware, small appliances, cutlery, etc. I use in the kitchen. Here's what I used to make this recipe.
- 6 slices thick cut smokey bacon
- 1 large onion finely diced
- 2 medium cloves garlic finely minced
- 1 tablespoon flour
- 3 cups low sodium chicken broth
- 1 ½ pounds potatoes peeled and chopped in medium dice*
- 1 pound carrots peeled and chopped in medium dice*
- 2 bay leaves
- 4 teaspoons finely chopped fresh rosemary divided
- 2 teaspoons kosher salt
- freshly ground black pepper
- 1 ½ cups whole milk
- 2 cups diced cooked turkey
- 2 10- ounce bags sweet baby frozen corn**, thawed
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Cut bacon strips lengthwise and then strips cut into ½-inch pieces. In a large Dutch oven or soup pot, cook bacon until golden, stirring frequently. Remove bacon with a slotted spoon and place on several thicknesses of paper towels to drain.
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Pour bacon fat from Dutch oven into a small bowl, then measure 2 tablespoons and return it to the pot. Discard remaining bacon fat or use for another purpose. Add diced onions and cook for 5-6 minutes or until soft and translucent. Stir the onions occasionally . After they cook for a few minutes, you’ll be able to scrape the bacon “frond” (brown stuff) from the bottom of the pot. This will add wonderful flavor to your soup. Add flour and garlic and cook for 2 more minutes, stirring continually.
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Add chicken broth, carrots, potatoes, bay leaves, 2 teaspoons of the rosemary and salt and pepper to the pot with the onion mixture. Bring to a boil, then reduce to a steady simmer. Cook for 20 minutes or until potatoes and carrots are very tender. Try one of each before you proceed to the next step to make sure they’re done, since every stove is different.
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While the soup is simmering, combine milk and one bag of thawed corn in a blender. Blend for 1-2 minutes or until mixture is silky smooth. You may have to stop a few times to stir the mixture and keep it moving.
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When carrots and potatoes are tender, remove bay leaves then add the corn/milk mixture to the pot along with the other 2 teaspoons of fresh rosemary, the turkey and the second bag of corn. Return to a simmer then taste and add more salt and pepper, if needed. Serve in bowls garnished with a small scoop of the bacon bits and a little extra chopped rosemary, if desired.
*I use my Vidalia Chop Wizard to chop these veggies lickety-split! The small grate is perfect for chopping the onions finely and the large grate works well for the potatoes and carrots.
** I really like Birds Eye Frozen Baby Gold and White Corn as it's readily available and is very sweet and tender.
Mary says
Loved this! Thanks for making me seem like a good cook! 😀
Susanne says
This was so good! I forgot the bacon; I can only imagine how good it would be with it. Thanks for the great recipe. This working mom with a newborn appreciates a quick yummy recipe. Will definitely be making this again!
Chris Scheuer says
So glad you enjoyed it Susanne! And congrats on that precious new addition to your family!
Susan says
Chris, I was wondering what to do with that small chunk of turkey breast left from Thursday and now I know! I'm going to make this soup today for a light dinner tonight. I have everything I need without making a trip to the store. Love the pureed corn idea in place of cream.
Chris Scheuer says
Sounds great Susan. Don't you love the word "light" after all the heavy stuff we just finished enjoying?
Teresa says
I made this today and it turned out terrific. Used leftover turkey and turkey broth and half-and-half instead of whole milk (since I don't usually purchase whole milk). Great comfort food. Thanks for sharing the recipe.
Chris Scheuer says
Thanks so much for letting us know Teresa, so happy you enjoyed it. I bet the half and half made it especially yummy!
Jo Anne T says
MMMMMM! Another chowder to add to our repertoire! Think this needs to have grated cheddar added to it also! Thanks Chris!
Chris Scheuer says
Sounds good Jo Anne!
Ginny Hartzler says
Warming and wonderful. Just perfect for the day after. I hope you have a wonderful holiday weekend.
Chris Scheuer says
It truly is Ginny! Hope you and yours have a wonderful Thanksgiving!
Heidi says
LOve all your recipes. Will try this Chowder this weekend. Thanks for it.
Chris Scheuer says
Thanks Heid! Enjoy! 🙂
Tricia @ Saving room for dessert says
The chowder looks amazing and that thick bacon is wow! I'm pinning and keeping my fingers crossed that I have enough left over turkey to make this lovely soup! Have a happy Thanksgiving!
Chris Scheuer says
You too Tricia! All the best on this Thanksgiving day!
Jenna says
Love the corn thickener! Here's to leftovers!
Chris Scheuer says
They are so great, aren't they Jenna?
sue | theviewfromgreatisland says
You had me at thick smokey bacon, can't wait to try this first thing Friday ~ thanks Chris and have a wonderful holiday 🙂
Chris Scheuer says
Thanks so much Sue, I know your Thanksgiving will be beyond delicious!
Carol says
Am I missing something, I don't see turkey in the ingredient list or instructions? The soup certainly looks good, though!
Chris Scheue says
Thanks Carol, just refresh the recipe and you'll find the turkey! What in the world is turkey soup without the turkey!!
susicalbee says
I was going to say "where's the beef?" but really where is the turkey in this recipe? I've read the recipe multiple times and don't see turkey listed as an ingredient nor in the Directions.
Chris Scheuer says
Haha! It's there now, just refresh your page 🙂
Paula says
Happy Thanksgiving Chris and Scott! Thanks for the recipe. I will be ready to try it in Friday.
Chris Scheuer says
Oh, I was just thinking about how we need to get together soon. Let's make a plan Paula! Have a lovely holiday and enjoy the soup!
Tracy says
I don't know if I am missing something, but how much turkey?
Chris Scheuer says
Haha! That would help, wouldn't it! Thanks Tracy for letting me know. I've amended the recipe 🙂
Tracy says
Vacant wait to try! Thanks ????
Charlotte Moore says
Looks very tasty. So colorful!
HAPPY THANKSGIVING to you and yours.
Chris Scheuer says
Thanks Charlotte, hope yours is wonderful - and delicious!
Angie@Angie's Recipes says
So creamy and wonderfully delicious, Chris...and those crisp bacon bits...I am drooling..
Chris Scheuer says
Bacon does make everything better, doesn't it Angie? 🙂