Recipe courtesy of Erik Trinidad

Turkey Corn Chowder

Still have more turkey, even after the other two turkey recipes? Fortunately, turkey is a versatile, leaner meat source, so having a little more can't hurt, if you can still bare it after all that you've eaten already. Whenever you want to opt for a "healthier" option in meat dishes, you go with a turkey burger or turkey bacon, to name a few items, which makes the use of turkey in this chowder healthier than one that calls for chicken-not that you're thinking of using chicken, since you've probably got more leftover turkey than you know what to do with.
  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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2 cups milk (or cream)

1/3 cup leftover stuffing

2 cups leftover corn kernels

3/4 cup leftover turkey, chopped

1/2 cup leftover green beans

1/2 cup leftover mashed potatoes

Salt and freshly ground black pepper


  1. Pour the milk into a medium saucepan, add in about 1/4 cup of the stuffing and bring to a boil. The starchiness of the stuffing will thicken the stock as it disintegrates in the hot liquid. If there are any stuffing chunks, mash them with a fork along the edge of the saucepan so they can contribute to the thickening. The butter in the stuffing will add to the creaminess of the stock. 
  2. If your corn is still on the cobs, strip the kernels off. Reduce the heat of the saucepan to medium heat, and then add in the corn, turkey and green beans. As all the ingredients are simmering together, fold in the mashed potatoes to thicken the chowder even more. Add salt and pepper to taste. After the chowder has been simmering for 5 to 10 minutes, serve it in a bowl and garnish with the extra stuffing.