If your fridge looks anything like mine the day after Thanksgiving, it’s a very crowded place—half a turkey here, rogue containers of sides there, and a whole lot of “What on earth am I supposed to do with all of this?” energy. This year, instead of letting all that beautiful leftover turkey stare at me in guilt every time I opened the fridge, I turned it into something comforting, nourishing, and possibly better than the original meal. This chowder is everything I want the weekend after Thanksgiving—warm, cozy, and packed full of vegetables… without actually looking packed full of vegetables. That’s right. All the veggies are blended right into the broth, giving it that classic thick, creamy chowder vibe without any flour or heavy ingredients weighing you down. It’s secretly wholesome but tastes totally indulgent.
The only chunks you’ll find in this bowl are the ones you want: tender bites of leftover turkey and sweet pops of corn. Everything else? Smooth, velvety, and cozy enough to make you forget you’re essentially eating an entire farmers market in disguise.
Plus, this is the kind of recipe that loves you back.
-It uses up leftovers.
-It makes your house smell amazing.
-It reheats beautifully.
-And it’s gluten-free without even trying to be.
Whether you’re recovering from hosting, traveling between family gatherings, or just craving something warm you can eat in fuzzy socks with zero guilt, this chowder is your new post-holiday go-to.
Serve it with a slice of gluten-free bread, a sprinkle of herbs on top, or straight out of the pot while standing in the kitchen in your pajamas (no judgment—been there). However you enjoy it, this chowder is the perfect way to breathe life back into those Thanksgiving leftovers and ease into the cozy, restful vibes that follow.
Ready to turn that leftover turkey into magic? Let’s get cooking.
Leftover Turkey Chowder
-1/2 cup unsalted butter
-1 onion, diced
-4 stalks celery, diced
-3 medium carrots, peeled and grated
-2 cloves garlic, minced
-2 radishes, peeled and chopped
-3 parsnips, peeled and grated
-32 oz. chicken bone broth
-32 oz. water
-2-3 tsp. sea salt
-1 tsp. black pepper
-2-3 lbs. cooked turkey, broken into bite size pieces
-1 lb. frozen corn, thawed
Melt butter in a large pot on medium heat. Add onion and celery, cook until tender. Add carrots, garlic, radishes, parsnips, bone broth and water. Bring to a boil and cook until vegetables are tender, about 10-15 minutes. Using an immersion blender, puree soup to a smooth, chowder-like consistency. Add salt, pepper, turkey, and corn, stir and cook until heated through. Serve warm.
*Pro-Tip: If you have any leftovers, store them in individual glass containers in the refrigerator for up to 7 days, or in the freezer for up to 6 months. I have been known to fuss at family to not eat all of the turkey just so we can have this chowder later. You can also use meat from a rotisserie chicken!
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