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.

Am I the only one excited about leftovers? I don’t think so but regardless, in due time, you will thank me for this delicious leftover turkey soup recipe. Perhaps you’re still planning your Thanksgiving (or Christmas) menu but don’t forget about all the leftovers.

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! Easy to make in less than 30 minutes and so flavorful and delicious. 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.

Tips and Tricks for Making Creamy Turkey Soup

• I used leftover Thanksgiving turkey. But you can easily substitute with leftover chicken or rotisserie chicken.
• You can also add other leftovers to the soup, like carrots, ham, or peas.
• Don’t let the soup come to a boil after adding the heavy cream to prevent it from curdling.

How long will leftover turkey keep in the fridge

Cooked turkey will keep for about 3 to 4 days in the fridge. Best practice is to refrigerate it within two hours of serving. These are my favorite containers for storing leftovers safely and reheating them.

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.

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

But this recipe is not just for the week after Thanksgiving you can make this soup anytime using leftover shredded chicken, rotisserie chicken or frozen leftover turkey.

What is your favorite thing to make with leftovers? Leave me a comment below!

Looking for more recipes for leftover turkey?

• Pomegranate Pear Salad: Just add cubed turkey to the salad – delicious!
• Day After Thanksgiving Sandwich from The Life Jolie
• Leftover Turkey Casserole from Buns in my Oven

Print Recipe

5 from 1 vote

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 Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Soup

Cuisine: Holiday

Servings: 4

Calories: 491kcal

Author: Julia

Ingredients

• 2 Tbsp unsalted butter
• 1/2 tsp olive oil
• 1 small onion diced (yellow, brown, or white)
• 1-2 garlic cloves minced
• 3 Tbsp all-purpose flour
• 4 cups chicken broth (1 liter)
• 1 lb. potatoes peeled and cut into 1/2-inch cubes (480g)
• 2-3 cups cubed or shredded cooked turkey (250-375g)
• 2 cups frozen corn (or drained canned corn) (350g)
• 1 cup heavy cream (or half and half) (240ml)
• 1/2 tsp dried thyme
• 1/2 tsp 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

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.

Nutrition

Calories: 491kcal