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Leftover Turkey Corn Chowder | lecremedelacrumb.com

Leftover Turkey Corn Chowder

This leftover turkey corn chowder comes together in about 30 minutes and is the most delicious way to use up that leftover Thanksgiving turkey.
Course Main Course, Soup
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
0 minutes
Total Time 35 minutes
Servings 4 servings
Calories 120kcal
Author Tiffany


  • 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
  • 1 ½ 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.


This also works with leftover shredded chicken or rotisserie chicken. 


Calories: 120kcal | Carbohydrates: 10g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 712mg | Potassium: 508mg | Fiber: 2g | Sugar: 2g | Vitamin A: 984IU | Vitamin C: 54mg | Calcium: 35mg | Iron: 2mg