Turkey Corn Chowder

Prep Time
Cook Time
1h 45m
Ready In

"What to do with all that leftover turkey? Here's one more great idea... You can sub half & half for the whipping cream if you want to cut the fat a little bit..."

Original recipe yields 4 servings


  • Serving Size: 1 (653.7 g)
  • Calories 924.6
  • Total Fat - 50.5 g
  • Saturated Fat - 18.9 g
  • Cholesterol - 667 mg
  • Sodium - 1463.4 mg
  • Total Carbohydrate - 19.7 g
  • Dietary Fiber - 3.6 g
  • Sugars - 5.5 g
  • Protein - 91.6 g
  • Calcium - 183.8 mg
  • Iron - 7.8 mg
  • Vitamin C - 19.1 mg
  • Thiamin - 0.4 mg

Step 1

In a large stockpot, warm the oil over medium heat. Add bacon, onion, celery, jalapeno, oregano and sage. Saute until the bacon is cooked through and the vegetables are tender.

Step 2

Add the wine and continue cooking until liquid is reduced in half, stirring occasionally to make sure the veggies don't burn.

Step 3

Add chicken stock, corn and turkey. Bring to a boil. Add milk and half & half, and bring back to a boil. Cover and reduce heat to medium low and allow to simmer for one hour, stirring occasionally.

Step 4

Remove lid and continue simmering for an additional 15 minutes, stirring occasionally. Taste and adjust seasoning to taste.

Tips & Variations

No special items needed.



I came home from my mom's house with lots of leftover turkey. This was the perfect way for me to use some of it up. Very tasty soup and one we enjoyed so much. I left out the jalapeno but other than that everything else was the same. Deeelicious!

review by:
(24 Nov 2018)