GORDON RAMSAY RECIPES | TURKEY CORN CHOWDER – Butter with a Side of Bread by Gordon Ramsay

Leftover Turkey Chowder is a creamy, cheesy soup recipe made with leftover turkey, bacon, corn, and potatoes! Easy homemade corn chowder soup with bright, rich flavor for the perfect comfort food.

You’re going to love this Turkey Corn Chowder! Making this leftover turkey chowder is incredibly easy and every bowl packs a lot of flavors and colors that can warm up even the coldest of Fall nights. While it’s arguably the best turkey chowder recipe ever, I’ll let you be the judge.

What is Turkey Corn Chowder?

This turkey chowder is a thick and creamy soup packed with delicious vegetables, meat, and cheese. Every bite is a harmonious blend of potatoes, bacon, corn, turkey, and more. It’s super simple and easy to make, and the perfect excuse for buying a larger-than-needed turkey on Thanksgiving JUST so you can have leftovers to make this fabulous turkey chowder with corn.

Leftover Turkey Chowder Ingredients

-Bacon: We need 4 slices of thick cut bacon and we’re going to reserve a little bit of the bacon grease for this soup as well so that we can infuse the bacon flavor throughout the soup.

-Onion: 1 small diced onion is perfect for adding a little sweetness once cooked. Yellow onions or white onions would be preferred.

-Bell Pepper: You’ll need a diced bell pepper with the seeds removed. Adding the seeds will cause the soup to be spicy, we don’t want that- we just want the flavor of the bell peppers.

-Garlic: 3 cloves of fresh minced garlic will flavor this dish well but you can also use jarred minced garlic if you have it on hand.

-Salt and Pepper: We will need 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to season this soup. You can always add more at the end, to taste.

-Flour: 2 tablespoons of all-purpose flour will act as the thickener for this soup so that it has a better chowder-like consistency.

-Stock: We will need 4 cups of chicken stock or turkey stock to help make our soup base. This is roughly (2) 32oz boxes of stock or 4 cans depending on which you buy.

-Potato: 1 large baking potato (russet) peeled and diced small will help to add texture, and a filling ingredient to our chowder.

-Corn: We need 1 cup of corn. You can use frozen or a can of drained and rinsed whole kernel corn depending on what you have on hand. Frozen can be added as-is without thawing.

-Turkey: We need 3 cups of shredded or diced leftover turkey meat to make sure that this soup is packed with meaty goodness.

-Half and Half: Just 1/2 cup of half and half is enough to make this soup turn into a creamy color and add a flavorful addition to the broth.

-Cheese: Of course 2 cups of shredded cheddar cheese makes this soup taste incredible. Save a little extra for topping on your bowl before serving. Yum!

-Parsley: Optionally for added color, you can garnish the top of the soup with a tablespoon of finely chopped parsley.

How to Make Leftover Turkey Chowder

Cook your bacon in a large stockpot until crispy. Set the bacon aside for later and reserve 2 tablespoons of grease in the pot.

Cook the onions and bell peppers until soft (about 5 minutes) while stirring occasionally. While they are cooking, remember to scrape up the bottom of the pot to remove any stuck bacon bits.

When the onion and bell pepper have finished cooking, add int he garlic and stir constantly for about 30 seconds until fragrant.

Add the salt and pepper. Then add in the flour and stir until it absorbs all of the liquids inside the pot. Cook for an additional 2 minutes, stirring constantly.

Slowly pour in the stock and whisk until there are no more lumps. Add in the potatoes and the corn and bring the pot to a boil.

Reduce the heat to a simmer and simmer until the potatoes are cooked (about 10-15 minutes). Remember that the smaller the potatoes are, the faster they will cook. Stir occasionally.

Add the turkey, the half and half, and the cheese to the soup. Chop up the bacon and add half of it to the pot as well. Stir to combine.

The soup will be finished cooking when the cheese is melted and everything has warmed through (about 5 minutes).

Serve with more cheddar, the remaining chopped bacon, and the parsley garnish, if desired. Enjoy!

Leftover Turkey Corn Chowder soup recipe

Leftover Turkey Chowder

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Course: Soups & Stews

Cuisine: American

Keyword: Leftover Turkey Corn Chowder

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 6

Calories: 528kcal

Ingredients

4 slices thick-cut bacon
1 small onion, diced
1 bell pepper, seeds removed, diced
3 cloves garlic, minced
1/2 tsp kosher salt
1/4 tsp black pepper
2 Tbsp all-purpose flour
4 cups chicken or turkey stock
1 large baking potato, peeled and small diced
1 cup corn
3 cups leftover turkey, diced or shredded
1/2 cup half and half
2 cups shredded cheddar cheese, plus more for serving
1 Tbsp fresh parsley, fine chop, optional for garnish

Instructions

In a large stock pot add the bacon and cook until crispy. Set the bacon aside for later. Reserve 2 tablespoons of the bacon grease and add the onion and peppers, cook until softened, about 5 minutes, stirring occasionally. While they are cooking, scrape the bottom of the pan to release any bacon bits stuck to the bottom.
Once the onion and peppers are softened add the garlic and cook until just fragrant, stirring constantly, 30 seconds. Season with the salt and the pepper.
Add the flour and stir until it absorbs all the liquids. Cook for 2 minutes, stirring constantly.
Slowly pour in the stock and whisk so there are no lumps.
Add the potatoes and corn. Bring to a boil, reduce to a simmer and simmer until the potatoes are cooked (the smaller the pieces the faster they cook), about 10-15 minutes stirring occasionally.
Add in the turkey, half and half, and cheese. Chop the bacon and add half to the pot. Stir to combine until the cheese is melted and everything is warmed through, about 5 minutes.
Serve with more cheddar, the remaining chopped bacon, and optional parsley as garnish.

Nutrition

Can I use chicken instead of turkey?

Absolutely! You can use leftover chicken on hand if you don’t have any turkey. This soup tastes great either way!

How long is turkey chowder good for?

If you properly store your leftovers in a covered container in the fridge, it can last for up to 3-5 days. Reheat before eating to bring it back up to a good temperature.

Can I freeze turkey chowder?

I can’t recommend freezing chowder-like soups because the dairy product (in this case half and half) doesn’t hold up well to freezing and thawing. The results will be grainy and unappetizing as the dairy will separate.

If you plan on freezing this soup in advance, then cook it without the half and half added and let it cool before stirring. When you reheat it later, add in fresh half and half and you should be able to enjoy fresh soup without any problems.

This turkey corn chowder is a fabulous and filling soup recipe that is perfect for leftover turkey that you may have on hand. You’re going to love how simple and easy it is to make a warm and filling leftover turkey chowder with corn and bacon.

Chef Gordon Ramsay Recipes

TURKEY CORN CHOWDER – Butter with a Side of Bread by Gordon Ramsay