Sharing the best turkey (or chicken) corn chowder recipe, with cookware from Wayfair. Perfect to warm you up on a chilly day! It’s also a great recipe to have on hand for leftover holiday turkey!
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Despite moving to Florida, we had a cold front roll in this past week like much of the rest of the country experienced! When cold weather rolls in, I love to pull out my Dutch oven and make soup! Today I’m sharing one of our all-time favorite recipes, my mom’s turkey corn chowder! We typically make it with chicken, but the turkey option is great if you’re looking for ideas for leftover Thanksgiving turkey!
Before jumping to the recipe, many of you know we downsized quite a bit with the move to Florida. That included purging and donating a lot of items that were seeing regular use around the house. But it also helped us identify some pieces we could really use on a frequent basis. My Dutch oven was a no-brainer to bring along, but as we donated some of our dish sets, we realized we’d really love some “real” soup bowls.
After a bit of research, I found this set of four soup bowls on Wayfair that were exactly what we were looking for. Since we typically treat soup as the entire meal when we have it, we like heftier portions. We both love the size of these bowls, and even more so, the fact they have handles! So happy we found these! I’ll be sharing even more kitchen favorites from Wayfair, along with some budget friendly alternatives to our Dutch oven, after the recipe for the chowder below.
Since it’s typically just the two of us, we’ll have leftovers with this recipe for some time. Wayfair currently has our favorite glass food storage containers on sale right now!
The Best Turkey Corn Chowder Recipe
If you’re looking for the best corn chowder recipe, look no further! Easily swap the turkey for chicken, if you’d prefer. In fact, many times I use skinless rotisserie chicken in the recipe for even more flavor! It’s the perfect cold-weather recipe, and ideal to use with your leftover Thanksgiving turkey!
The Best Turkey Corn Chowder
Ingredients
- 2 cups leftover turkey or chicken shredded or cubed
- 1 medium onion chopped
- 2 stalks celery chopped
- 3-4 potatoes diced
- 2 cans of chicken broth 14.5 oz cans or so
- 4 cans of evaporated milk 12 oz cans
- 2 cans of cream style corn 14.75 oz cans
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp paprika
- 1-2 cubes chicken bouillon optional
Instructions
- Saute chopped onion in 2 tablespoons of butter until tender and set aside.
- Peel and dice potatoes into small pieces (should equal about 2 cups). Dice up the celery. Cook in chicken broth until tender.
- Add evaporated milk, cream style corn, onions, salt, pepper, paprika and chicken. Cook over medium heat until thoroughly heated.
- If you prefer a garnish, try parsley or bacon bits!
Notes
Kitchen Essentials From Wayfair
Wayfair has all the kitchen essentials for making everything from a basic soup recipe to a holiday feast! I’m sharing some of my favorite finds below, many of which are on sale! Tap any of the images below to learn more about each of the items shown.
We currently own the 7.25 qt Dutch oven, but we’ve also strongly considered buying the 5.25 qt for smaller meals. We get so much use out of our larger one, and think the smaller size could be a great addition for smaller batches. And the soup bowls truly are a game-changer for us!
SOURCES: Dutch Oven | Soup Bowls | Similar Serving Board | Similar Napkins
I’d love to hear if you end up trying this recipe! It truly is one of our all-time favorite meals!
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Getting pretty chilly here in the Midwest…this recipe sounds like a great new one to try!
Thanks girl!!
I think you’ll love it, Linda!
I get a 1/2 frozen turkey breast, skin-on, that I defrost then bake in the oven at 350F for about an hour. I also line a cookie sheet and pour about 2-3 cups of frozen corn on it and bake that in the oven at the same time until it starts to brown and caramelize (no need to defrost), about 20 minutes, removed and set aside.
Once the turkey is baked and removed from the oven, I remove the crispy skin (yum, cook’s treat!) and set the skinless turkey breast aside until it is cool enough to shred. I make sure to scrape all the fond and fat from the turkey baking dish into a dutch oven and then use that to start sauteing the vegetables in.
I then use your recipe from there to create the soup base with the substitution of baked frozen corn instead of canned corn, and addition of sliced crimini mushrooms and diced red bell pepper for color. I use 1/2 and 1/2 in mine, but withhold the milk product until I want to serve as this recipe freezes beautifully and can then be served at any time that way.
That sounds delicious too! Thank you for sharing your version!
Another delish recipe to try! This looks delicious, definitely going to give this a shot!