Turkey and Corn Chowder

Name: Turkey and Corn Chowder
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 2 turkey legs (2.5 Ibs) or leftover turkey carcass and 2 cups cooked turkey meat; 2 medium carrots, sliced; 2 stalks of celery, sliced; 2 teaspoons of salt; Pepper to taste; ½ teaspoon dried basil; 1 cup chopped onion; 4 cups potatoes, diced; 4 cups frozen whole kernel corn; 2 cups milk.; ¼ cup all purpose flour (or dried potato flakes if you prefer); 1 cup grated Cheddar cheese. (+1/4 c for garnish); Chopped parsley, garnish; Bacon bits, garnish

4 steps

Prep:1hCook:25min

This is an old recipe I found on the internet that I’ve been making for years. I have no idea of its original source. Turkey and Corn Chowder is a simple soup recipe that can use fresh Turkey legs purchased at the grocery store or turkey meat leftover from your Thanksgiving Turkey. You can also make the broth from the leftover carcass or make it with chicken bullion cubes.

Updated at: Thu, 16 Apr 2026 00:25:24 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories453.7 kcal (23%)

Total Fat19 g (27%)

Carbs24.3 g (9%)

Sugars4.4 g (5%)

Protein45.8 g (92%)

Sodium649.1 mg (32%)

Fiber2.7 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

2turkey legs

or leftover turkey carcass and 2 cups cooked turkey meat

2 stalkscelery

2 teaspoonssalt

½ teaspoondried basil

1 cupchopped onion

4 cupspotatoes

diced

4 cupsfrozen whole kernel corn

2 cupsmilk

¼ cupall purpose flour

or dried potato flakes if you prefer

1 cupCheddar cheese

grated +1/4 c for garnish

Instructions

Step 1

Place turkey legs in a large stock pot with carrots, celery, salt, pepper and basil

Step 2

Add 2 litres (8 cups) of water. Cover and bring to a boil. Reduce heat and simmer at least 1 hour. Remove turkey legs and allow to cool. If you are not making your own broth, use 6 cups of chicken stock, and bring to a boil.

Step 3

Add onion, potatoes and corn to broth. Cover and simmer 25 minutes or until potatoes are fork tender. Remove turkey meat from bones, chop coarsely and add back into simmering soup.

Step 4

Stir milk into flour (or potato flakes) until smooth. Add to soup along with the grated cheese. Stir and heat to almost boiling. Soup is finished when cheese is melted and soup has thickened slightly. Serve in bowls and garnish with parsley, bacon and a pinch of shredded cheese.