Smokey Turkey Corn Chowder

Smokey Turkey Corn ChowderCorn chowder with a smokey kick. This chowder is a great way to use leftover turkey (or chicken) and turn it into a rich, bone warming hearty soup that will make you wish Thanksgiving came every month.


~Turkey stock
  • 1 Turkey Carcass left over from Thanksgiving dinner
  • 1 Carrot, large, rough cuts
  • 3 Celery Stalks, large, rough cuts
  • 1 Onion, large, quartered
  • 1/2 cup Mushrooms, sliced
  • 1 bunch Italian Flat Leaf Parsley
  • 8 Sage Leaves on stem
  • 3 sprigs Thyme
  • 2 Bay Leaves
  • 2 tsp Kosher Salt
  • 1 tsp Black Pepper Corns, cracked
  • 16 cups Water, cold
  • 6 slices Smoked Bacon
  • 2 cups Corn Niblets, canned or fresh
  • 1 tbsp Canola oil
  • 1 cup Onion, chopped
  • 1 clove Garlic, finely chopped
  • 1 Red Bell Pepper, seeded and chopped
  • 1/2 tsp Hot Chilli Sauce or finely chopped Jalapeño Pepper
  • 1/2 tsp Cumin
  • 1/2 tsp Smokey Paprika
  • 1 cup Potato, peeled and diced
  • 4 cups Turkey Stock
  • 2 cups Turkey Shredded
  • 1 cup cream
  • 2 tsp Flour
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 3 tbsp Italian Flat Leaf Parsley, chopped


  1. Prepare bouquet garni by wrapping all the herbs in cheesecloth and tying with string.
  2. Place turkey carcass, vegetables, bouquet garni, salt and pepper in a large stock pot.
  3. Pour in 16 cups of cold water and bring to a boil for 10 minutes then reduce to a simmer for 4 to 5 hours, skimming as needed. Stock will reduce down to about a quarter of what you started with.
  4. Strain stock and reserve for soup or freeze for later.
  5. Pick meat off bones to use in soup.
  1. Cook bacon in a large pot over medium heat until crisp. Drain on a paper towel, chop into small pieces and set aside, reserving a tbsp of fat in the pot.
  2. While the bacon is crisping coat a skillet with some canola oil over medium heat and sauté the corn, stirring often until the corn is lightly browned.
  3. Purée half of the corn in a food processor. Combine the puréed and whole corn in a bowl and set aside.
  4. Return the bacon pot to medium heat and add onion and garlic sautéing for about four minutes until softened and fragrant.
  5. Add the red pepper and sauté for another two minutes.
  6. Add the jalapeño, cumin and paprika stirring one minute more.
  7. Add the potato, stock, corn mixture and turkey.
  8. Bring to a boil, then reduce to a simmer and cover for about fifteen minutes until the potato is tender.
  9. Whisk together the cream and flour and gradually stir into the chowder.
  10. Season with the salt and black pepper. Adjust as needed.
  11. Continue to simmer for about three minutes or until slightly thickened and heated through.
  12. Serve in bowls and garnish with crumbled bacon and chopped parsley.