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Potato Corn Chowder with Turkey

Change up the way you use up leftover turkey and make my easy recipe for Potato Corn Chowder with Turkey! No one will realize they are eating leftover turkey.
Course Main Course, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 306kcal
Author Katie


  • 2 tablespoon unsalted butter
  • ½ red bell pepper diced (about ½ cup)
  • 1 cup carrots diced
  • 3 stalks celery diced
  • 1 onion diced
  • ½ cup mushrooms diced
  • 2 cups frozen corn
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon diced parsley
  • 2 oz. package of potato flakes original mashed potatoes
  • 8 cups turkey stock
  • 2 cups turkey diced


  • In a large stock pot, melt the unsalted butter, add the red bell pepper, carrots, celery, onions, mushrooms, and frozen corn.
  • Cook on high for 5 minutes until vegetables are soft (stirring often). Then reduce to medium and cook for an additional 10 minutes (stir as often as needed--if vegetables start to stick add a little stock to the pot). Season vegetables with salt, pepper, smoke paprika, and parsley.
  • Add the potato flakes and mix for 30 seconds coating the vegetables with the powder flakes. Then add in the turkey stock.
  • Stir well and add turkey. Simmer for 20 minutes--soup will begin to thicken. Ladle soup into bowls and enjoy.


This is the perfect way to repurpose leftovers! Make it after the holiday when you're tired of turkey sandwiches. You can also freeze pre-measured chopped turkey to make this soup quickly on a later date.


Calories: 306kcal | Carbohydrates: 37g | Protein: 19g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 908mg | Potassium: 839mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4659IU | Vitamin C: 29mg | Calcium: 32mg | Iron: 2mg