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.
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.
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.
- 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.
Recipe FAQ
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.
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.
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.
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.
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Creamy Leftover Turkey Soup
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 ½-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.
Brian says
Absolutely delicious! I added some carrots and celery and it came out fantastic!
Rachel says
This was awesome! My family loved it. I added leftover ham and it was delicious. Thank you!