Description

When the air turns crisp and you crave something warm and comforting, few dishes satisfy quite like a bowl of creamy Turkey & Sweet Corn Chowder. This hearty soup is the perfect way to transform leftover turkey into a soul-warming meal the whole family will love. Inspired by the flavors of classic corn chowder, this version blends tender turkey, sweet corn, and diced potatoes in a velvety, savory broth that feels like a comforting hug in every spoonful. It’s the kind of meal that makes chilly evenings feel a little brighter and brings back memories of family gatherings, cozy dinners, and holiday leftovers turned into something extraordinary.

Ingredients

Scale

2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium onion, finely chopped
2 celery stalks, diced
2 medium carrots, diced
3 cloves garlic, minced
3 cups cooked turkey, shredded or diced
3 cups frozen or fresh corn kernels
3 medium potatoes, peeled and diced
4 cups low-sodium chicken or turkey broth
2 cups milk (whole or 2%)
1 cup heavy cream
2 tablespoons all-purpose flour
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon smoked paprika
½ teaspoon dried thyme
1 bay leaf
2 tablespoons chopped fresh parsley (optional, for garnish)
1 cup shredded cheddar cheese (optional, for extra creaminess)

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Instructions

In a large soup pot or Dutch oven, heat the butter and olive oil over medium heat. Once melted, add the chopped onion, celery, and carrots. Sauté for 5–6 minutes, until the vegetables soften and the onion becomes translucent.
Stir in the minced garlic, smoked paprika, thyme, salt, and black pepper. Cook for another minute until fragrant, being careful not to burn the garlic.
Add the diced potatoes and pour in the chicken or turkey broth. Stir well and scrape up any bits stuck to the bottom of the pot. Drop in the bay leaf, bring to a boil, then reduce heat to medium-low. Cover and simmer for 12–15 minutes, until the potatoes are tender.
In a small bowl, whisk the flour into the milk until smooth. Gradually pour the milk mixture into the pot while stirring constantly to avoid lumps. Continue simmering for 5 minutes to thicken the chowder slightly.
Stir in the shredded turkey and corn kernels. Simmer for another 10 minutes, allowing the flavors to blend and the soup to thicken to a creamy consistency.
Lower the heat to a gentle simmer and stir in the heavy cream and cheddar cheese, if using. Warm through without boiling to prevent curdling. Taste and adjust seasoning as needed.
Remove the bay leaf, ladle into bowls, garnish with chopped parsley, and serve warm with crusty bread or biscuits.

Notes

Whisk the flour into the milk before adding it to the pot to prevent lumps.
Use fresh corn when available for the best sweetness and texture.
For a thicker consistency, mash some of the potatoes directly in the pot or simmer uncovered for a few minutes longer.
To make it dairy-free, replace milk and cream with coconut milk or a plant-based alternative.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently over medium-low heat.