One of our favourite ways to use leftover turkey is to turn it into a hearty, flavourful and filling soup. Turkey Bacon and Corn Chowder will soon become one of your go to leftover turkey soups!
There are so many things you can make with leftover turkey or chicken!! Sometimes when experiencing a rushed week, we will pick up two already roasted chickens just so we can have a couple days of leftovers to play with!
Today’s soup was both inspired from a similar soup by Curtis Stone (I got his cookbook for Christmas) and the desire to make a turkey soup with bacon. If you do not have any leftover turkey substitute roast chicken leftovers for an equally delicious tasting soup. But don’t forget the bacon!
A chowder is a soup typically prepared using corn as a primary ingredient. It starts with corn, onion, celery, milk or cream, and butter. Additional ingredients can be all kinds of things and for this recipe we have added potatoes, green chiles and bacon.
I didn’t grow up eating chowder. My mom never made it and I had never heard about chowder of any sort until I moved to Vancouver. Adding cream to a soup was also a new concept for me but one that I latched onto quickly.
The flavour of this soup was spectacular to begin with, but when we finished it off two days later it seemed to taste even better. The addition of chilies adds a hint of heat….add more chilies if you want more spice in your soup. We enjoyed this soup and it has gone into rotation whenever there is leftover turkey in our house.
Recipes using leftover turkey
- Leftover Turkey Quinoa Salad
- Asian Turkey Noodle Slaw
- Thai Turkey Coconut Soup
- Roast Turkey Pho
- Turkey Curry Quinoa Salad
Did you make this salad?! Tag me at Wanda Baker on Instagram and hashtag #Bakersbeans
- 1/2 cup bacon 4-6 pieces, chopped
- 1/2 cup onion chopped
- 1/2 cup celery + leaves
- 1 cup frozen corn
- 1 tbsp fresh thyme leaves removed from stems
- 1 yellow potato peeled and chopped
- 4 cups turkey or chicken broth
- 2 tbsp green chilies canned
- 1 cup cooked turkey chopped
- 1/2 cup cream
- salt and pepper
- 1-2 tbsp flour
- In a saucepan over medium heat, cook your bacon. When done, drain off most of the fat from the pan and place bacon on paper towel to drain. Set aside.
- In same pan with leftover bacon fat add your onions and celery and cook until onions start looking translucent. Sprinkle in flour and cook another minute.
- Add corn, thyme, potato, broth, green chilies and a pinch of salt and pepper. Bring to a boil. Drop in turkey, cream and lower to a simmer.
- Cook until potatoes are cooked through.
- Serve with a sprinkle of fresh chopped parsley, or as is.