If you're looking for a comforting, creamy, and flavor-packed bowl that embodies the heart of fall, this Turkey Corn Chowder with Cranberry Garnish is your answer. This dish brings together leftover turkey, sweet corn, earthy vegetables, and a tangy cranberry topping that cuts through the richness in the best way possible. It’s perfect for those chilly days when you want something hearty but still a little fresh—an ideal contender among winter soup recipes or even as one of your go-to fall soups and stews. Whether you’re prepping for Thanksgiving or trying to use up leftovers creatively, this chowder checks every box on the list of delicious and easy soup recipes.
Turkey Corn Chowder with Cranberry Garnish
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Appetizer, Main Course, Soup
Cuisine American
Large soup pot or Dutch oven This will be your best friend for soup making. A heavy-bottomed pot distributes heat evenly and prevents scorching.
Sharp knife and cutting board Essential for prepping all your veggies and herbs.
Wooden spoon or heat-resistant spatula Perfect for stirring without scratching your cookware.
Measuring cups and spoons For accuracy in flavors and consistency.
Blender or immersion blender (optional) If you want a smoother chowder, blending part of the soup adds creaminess without extra dairy.
Main Soup Base
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 celery stalks diced
- 2 carrots peeled and diced
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 5 cups low-sodium chicken or turkey broth
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups cooked turkey shredded (preferably from roasted breast or thigh)
- 3 cups sweet corn kernels fresh, frozen, or canned
- 1 large russet potato peeled and diced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
Cranberry Garnish
- 1/2 cup whole cranberry sauce leftover or canned
- 1 tablespoon orange zest
- 1 teaspoon honey optional
Optional Toppings
- Chopped green onions
- Crumbled bacon
- A drizzle of cream or olive oil
- Crushed red pepper flakes for a touch of heat
Sauté Your Base
Heat the butter and olive oil in your soup pot over medium heat. Once melted, add the onion, celery, and carrots. Cook for about 8-10 minutes, stirring often, until the vegetables begin to soften and the onion turns translucent.
Add Garlic and Flour
Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the veggies and cook, stirring constantly, for 2 minutes. This helps form the base of the chowder and gives it that rich thickness we love.
Build the Broth
Gradually whisk in the broth, ensuring there are no lumps. Add in the diced potatoes, paprika, and thyme. Bring to a gentle boil, then reduce to a simmer. Let the soup simmer uncovered for about 15 minutes, or until the potatoes are just tender.
Add Turkey and Corn
Stir in the shredded turkey and corn. Pour in the milk and cream. Continue to simmer for another 10-15 minutes, stirring occasionally, until everything is heated through and flavors have melded together.
Season and Optional Blend
Taste and season the chowder with salt and pepper. For a slightly thicker, creamier consistency, use an immersion blender to partially blend the soup—just a few pulses will do the trick.
Prepare Cranberry Garnish
In a small bowl, mix the cranberry sauce with orange zest and a drizzle of honey if using. This garnish brings a bright, tart contrast to the creamy soup.
Serve and Garnish
Ladle the chowder into bowls and top each with a spoonful of cranberry mixture. Add additional garnishes like green onions or crumbled bacon if desired.
Perfect Pairings
This chowder makes a beautiful main course but also plays well with others:
- Crusty Bread or Cornbread: Use it to mop up every last drop of creamy soup. A slice of sourdough or a hunk of honey-butter cornbread is ideal.
- Fall Harvest Salad: A crisp salad with apples, arugula, walnuts, and a cider vinaigrette adds a fresh, crunchy element to your meal.
- Apple Cider or Pinot Noir: For drinks, a warm apple cider complements the fall flavors, or pair it with a light red wine to cut through the richness.
- Roasted Brussels Sprouts: Their slight bitterness balances the sweet corn and creamy base beautifully.
FAQs
1. Can I use turkey breast or thigh meat?
Yes! Both work well. Thigh meat adds more flavor and stays tender, while breast meat is leaner. A combination of both is ideal for texture and richness.
2. Can I make this chowder ahead of time?
Absolutely. This chowder stores beautifully in the fridge for up to 3 days. The flavors deepen over time, making it an excellent make-ahead option for soup fall recipes.
3. Can I use rotisserie chicken instead of turkey?
Definitely. If you're not working with Thanksgiving leftovers, a good rotisserie chicken is a convenient and tasty substitute. It’s a great twist for general fall soup recipes or winter soup ideas.
4. Is this soup freezer-friendly?
Yes, but with some caveats. The dairy in the soup can sometimes separate after freezing. For best results, freeze the chowder without the milk and cream, then add those when reheating.
5. Is this a healthy soup recipe?
With lean turkey, vegetables, and the option to lighten it with low-fat milk or skip the cream, this chowder fits nicely among healthy soup recipes, especially when compared to heavier fall dinner recipes.
