Creamy Leftover Turkey Chowder

4.50 from 2 votes

Creamy leftover turkey chowder is a dream come true, brimming with roasted turkey and all your favourite holiday vegetables.

Prep Time10

Cook Time35

Total Time45

Course: lunch

Cuisine: American

Keyword: turkey chowder

Servings: people

Melt 2 tbsp of butter in a large pot, add the chopped onion, diced celery and carrot and sauté for 5 minutes over low heart, then add the remaining butter, minced garlic, sage and thyme and cook while stirring for 30 seconds longer.
Sprinkle the flour all over and mix until it coats the vegetables, continue cooking for a couple of minutes, then start adding the chicken stock gradually while stirring to incorporate the roux into the liquid, add the bay leaves, turn the heat to medium and bring to a simmer.
Now add the regular and sweet potatoes, cooked turkey (or chicken) and the frozen vegetables, bring to a simmer again, then lower the heat and simmer for 15 minutes or until the vegetable are tender.
Stir in the cream and let it warm through until the chowder starts to bubble, season with salt and pepper to taste, add fresh chopped parsley and take it off the heat.

I didn’t use bacon simply because there wasn’t any in my house at the time, but it is commonly found in chowder recipes. If you have some, feel free to slice the bacon and add it at the first recipe step.
For a thicker soup, add flour or corn starch (gluten-free option).
Dairy-free cream or milk can be used in this recipe. I prefer oat cream as it has a neutral taste and is easy on the stomach.
Always taste test the soup when you think it’s done to make sure it has enough salt. Salt is so important for enhancing flavour!