Turkey Corn Chowder

One-pot meals always make life easier! This turkey corn chowder is also a great way to use leftover turkey meat or shredded chicken. This hearty and creamy soup will warm up the coldest days.
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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dinner, Lunch
Servings 6 people
Calories 364 kcal


  • Large saucepan
  • Mixing spoon
  • Knife
  • Cutting Board
  • Ladle


  • 1 Tbsp Unsalted butter
  • 2 Garlic cloves minced
  • 2 Medium celery ribs finely chopped, about a ½ cup
  • 2 Medium shallots finely chopped, about a ¼ cup
  • 2 Tbsp All-purpose flour
  • 4 cups iO organic chicken broth
  • 1 Bay leaf
  • 2 tsp Dried thyme leaves
  • 2 Large Idaho potatoes peeled, cut into 1" pieces (about 5 cups)
  • 1 cup Half & half
  • 4 cups Leftover or pre-cooked turkey breast meat
  • 2 cups iO organic frozen sweet corn
  • 1 tsp Salt
  • Fresh thyme sprigs for garnish optional


  • In large saucepot, melt butter over medium-low heat. Add garlic, celery and shallots, and cook 4 minutes or until vegetables are almost soft, stirring occasionally. Increase heat to medium; stir in flour. Cook 1 minute, stirring constantly. Gradually stir in broth. Stir in bay leaf and thyme.
  • Add potatoes and heat to simmering. Partially cover and simmer 15 minutes, stirring occasionally. Stir in half and half; simmer 6 minutes or until soup thickens slightly, stirring occasionally. Stir in turkey, corn and salt; simmer 2 minutes or until heated through. Remove bay leaf.
  • To serve, ladle soup into bowls and garnish with thyme sprigs, if desired.



  • Not in the mood for turkey? Substitute chicken breast meat instead. 
  • Ground turkey could also be used in place of turkey breast meat. 
  • Looking for a lighter soup? Use whole or 2% milk instead of half & half.


Serving: 1gCalories: 364kcalCarbohydrates: 38gProtein: 35gFat: 8gSaturated Fat: 5gCholesterol: 100mgSodium: 718mgFiber: 5g
Keyword Comfort Food, Easy Recipes, Family Friendly, Kid Friendly, Leftovers, One-pot Meals
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