This post may contain affiliate links.Please read our disclosure policy.

Creamy Leftover Turkey Soup with Potatoes and Corn is a rich and hearty chowder that transforms Thanksgiving leftovers into a delicious masterpiece. In just under 30 minutes, you can whip up this easy and warming recipe that’s sure to become a cherished family favorite.

Close-up of a white bowl of creamy leftover turkey soup, garnished with chives on a white dishtowel with a bronze spoon next to it.

This leftover turkey soup comes together in less than 30 minutes and tastes so good you’ll be glad you have leftover turkey from your Thanksgiving Day festivities.

A fridge full of delicious food from the big feast, but you’re tired of turkey sandwiches. You want something warm and cozy, a bowl of food that you can enjoy while lounging on the sofa. This turkey soup is what you need! This soup transforms leftovers into rich and creamy deliciousness!

So if you ask yourself what to do with all the leftover turkey, trust me and make this easy turkey corn chowder! No turkey? No problem! You can also use rotisserie chicken.

Looking for a turkey recipe? Check out my Air Fryer Turkey Breast and Stuffed Turkey Breast.

Ingredients for making leftover turkey soup.

Expert Tips

  • Leftover Variations: Don’t limit yourself to just turkey. You can also make this soup with leftover chicken or other proteins. You can also add other leftovers to the soup, like carrots, ham, or peas.
  • Sauté Aromatics: Sauté the onions and garlic until they are fragrant and translucent, as this will enhance the soup’s overall flavor.
  • Thicker chowder: If you prefer a thicker chowder, transfer about half the mixture (before adding corn and turkey in step 6) into a blender and blend until smooth.
  • Don’t Overcook the Potatoes: Be cautious not to overcook the potatoes, as they can become mushy. Cook them until they are tender but still hold their shape.
  • Adjust Seasoning: Taste the soup and adjust the seasoning with salt and pepper as needed. Seasoning is crucial to bringing out the flavors.
  • Homemade Turkey Stock: If you have leftover turkey bones, consider making homemade turkey stock to use in the soup for a richer flavor.
  • Garnish Creatively: Get creative with garnishes like shredded cheese, crispy bacon bits, or chopped green onions to add extra flavor and visual appeal.
  • Make Ahead: This soup can be made in advance and reheated. In fact, the flavors often develop even further when it’s reheated.
  • Store Properly: Store any leftover soup in airtight containers in the refrigerator for a few days or freeze it for longer storage.
Top-down shot of a white bowl of creamy leftover turkey soup garnished with chives on a white dishtowel with two spoons next to it.

Recipe FAQ

How long does leftover turkey keep?

Cooked turkey will keep for about 3 to 4 days in the fridge. The best practice is to refrigerate it within two hours of serving.

Can leftover turkey be frozen?

Roasted turkey freezes very well! You should remove the meat from the bones first and freeze each separately. Turkey can be frozen for up to 3 months, after that it will start to lose flavor. I like to portion out the meat, so I can easily grab a bag out of the freezer with about 2–3 cups of cubed meat, perfect for soups and casseroles.

Can I make this recipe in my Instant Pot?

If you want to make leftover turkey soup in your Instant Pot, I recommend checking out my Instant Pot Turkey Soup. It also uses leftover turkey but is made with shell pasta and lots of veggies instead.

Close-up of a white bowl of creamy leftover turkey soup, garnished with chives.

Make ahead and storage

This soup can be made in advance and reheated. In fact, the flavors often develop even further when it’s reheated.

Store any leftover soup in airtight containers in the refrigerator for a few days or freeze it for longer storage.

More Thanksgiving recipes

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
5 from 2 votes

Creamy Leftover Turkey Soup

Creamy Leftover Turkey Soup with Potatoes and Corn is a rich and hearty chowder that’s perfect for using leftovers from Thanksgiving! This easy warming recipe comes together in less than 30 minutes and is sure to be a family favorite.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients 

  • 2 Tablespoons unsalted butter
  • 1 teaspoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 3 Tablespoons all-purpose flour
  • 4 cups chicken broth
  • 1 lb potatoes, peeled and cut into 1/2-inch cubes
  • 3 cups cubed or shredded cooked turkey
  • 2 cups frozen corn
  • 1 cup heavy cream
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • Freshly ground black pepper
  • Thinly sliced fresh chives, for garnish

Instructions 

  • In a large stockpot or Dutch oven, heat butter together with olive oil over medium heat.
  • When the butter is melted add the chopped onions and cook until translucent but not brown, about 3 minutes.
  • Add the garlic and stir for 30 seconds.
  • Sprinkle with flour and stir until mixed through, about 30 seconds.
  • Pour 1 cup chicken broth in and whisk until combined. Then add the remaining broth and the potatoes. Bring to a boil, then let simmer for 10 – 12 minutes until potatoes are tender.
  • Add cubed turkey, corn, and heavy cream. Cook until heated through, about 3-5 minutes.
  • Stir in dried thyme and season with salt and pepper to taste.
  • Sprinkle with chives and serve.

Notes

  • Leftover Variations: Don’t limit yourself to just turkey. You can also make this soup with leftover chicken or other proteins. You can also add other leftovers to the soup, like carrots, ham, or peas.
  • Saute Aromatics: Sauté the onions and garlic until they are fragrant and translucent, as this will enhance the soup’s overall flavor.
  • Thicker chowder: If you prefer a thicker chowder, transfer about half the mixture (before adding corn and turkey in step 6) into a blender and blend until smooth.
  • Don’t Overcook the Potatoes: Be cautious not to overcook the potatoes, as they can become mushy. Cook them until they are tender but still hold their shape.
  • Adjust Seasoning: Taste the soup and adjust the seasoning with salt and pepper as needed. Seasoning is crucial to bringing out the flavors.
  • Homemade Turkey Stock: If you have leftover turkey bones, consider making homemade turkey stock to use in the soup for a richer flavor.
  • Garnish Creatively: Get creative with garnishes like shredded cheese, crispy bacon bits, or chopped green onions to add extra flavor and visual appeal.
  • Make Ahead: This soup can be made in advance and reheated. In fact, the flavors often develop even further when it’s reheated.
  • Store Properly: Store any leftover soup in airtight containers in the refrigerator for a few days or freeze it for longer storage.

Nutrition

Calories: 508kcal | Carbohydrates: 30g | Protein: 31g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 157mg | Sodium: 1309mg | Potassium: 643mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1095IU | Vitamin C: 9mg | Calcium: 78mg | Iron: 2mg
Like this recipe? Rate and comment below!

About Julia Foerster

Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch, with lots of tips and detailed step-by-step instructions.

You May Also Like:

5 from 2 votes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

2 Comments