This leftover turkey corn chowder comes together in about 30 minutes and is the most delicious way to use up that leftover Thanksgiving turkey.
Am I getting a head of myself here, sharing recipes for leftover turkey when we haven’t actually even made and eaten that pre-leftover Thanksgiving turkey? Mayyyyyyybe…. but I’ve been tasting and testing out turkey recipes and this one can’t wait. On the off-chance you do have some leftover turkey lying around, you need this now and if not, you can bookmark this one for later.
Plus I’ll let you in on a secret (okay not that secret but still.) you can make this soup anytime using leftover shredded chicken – woot woot!! Not just for the week after Thanksgiving.
- 2 cups shredded leftover fully cooked turkey (may sub shredded leftover fully cooked chicken)
- 2 15-ounce cans cream style corn
- 1 15-ounce can sweet yellow whole kernel corn
- 3 cups low sodium chicken broth or vegetable broth
- 1 celery rib, chopped
- 1 red bell pepper, diced
- 2 cups cubed golden or red potatoes
- 1½ teaspoons Italian seasoning
- 1 teaspoon garlic powder
- salt and pepper to taste
- In a large stock pot combine cream style corn, whole kernel corn, broth, celery, bell peppers, potatoes, Italian seasoning, and garlic powder.
- Cover and simmer over medium heat for 20-25 minutes until potatoes are tender and easily pierced with a fork.
- Stir in turkey and season with salt and pepper. When turkey is heated through, serve and garnish with fresh parsley or thyme as desired.