Slow Cooker Turkey Chowder
56 Comments Nov 22, 2020
Updated Nov 20, 2025
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Want to change up that leftover turkey? This turkey chowder is the ticket! Creamy and flavorful and a welcome change for leftovers.
Featured Comment
I made this last year after Thanksgiving and it’s one of the most well received crockpot recipe recipes I’ve ever made. Highly recommend anyone try if they’re interested.
– ROWLAND
If you are like me, you like to use up all the leftover turkey. Roasted turkey is such a nice change from the rest of the year’s meals and I always want to make as many meals as possible with it.
We often make turkey noodle soup, but this year I went in a different direction. I made creamy decadent turkey chowder that has chopped leftover turkey and small diced vegetables. This chowder is as good as any fancy restaurant!
We love a good chowder recipe, this turkey chowder is unique, but also try my easy clam chowder!
Key Ingredients
Leftover turkey – Use up that extra turkey. I don’t use turkey more than 3 days old—by then it can taste stale.
Vegetables – Carrots, celery, onion, red potatoes
Corn – One can of cream-style corn and one can of drained kernel corn.
Broth – I make slow cooker turkey stock from the leftover turkey bones (or you can use chicken broth).
Cornstarch – This will give the soup a thick chowder like consistency. Make a slurry from cold water and cornstarch and add at the end of the cooking time. Cook for 30 more minutes.
Heavy Cream – Adds flavor and helps to thicken the soup more.
How to Make Turkey Chowder
- Load the slow cooker with turkey, veggies, broth, and seasonings.
- Slow cook until everything is tender and the flavors come together.
- Stir in the cornstarch slurry and cream, cook a little longer, and let it thicken into chowder.
Sarah’s Tip & Variations
Cornstarch Swap: Instead of a cornstarch slurry, you can whisk 1/4 cup flour into the heavy cream.
Chicken Chowder: You can swap in raw or leftover chicken, and the cook time stays the same since the vegetables need the full time to soften.
Add Bacon: Stir in crispy bacon at the end for extra flavor.
Heat It Up: Add diced jalapeños or a pinch of cayenne for a spicy twist.
How to Store Turkey Chowder
Store in the fridge for up to 3 days – remember this already has leftovers in it, it won’t last long in the fridge. Also, this does not freeze well, anything with cream or potatoes changes not in a good way in the freezer.
Slow Cooker Turkey Chowder
How to Video
Ingredients
- 2 cups cubed leftover turkey
- 1 cup diced celery
- 1 cup diced onion, (or diced leeks)
- 1 cup diced carrots
- 2 cups red potatoes
- 15 oz. can cream-style corn
- 15 oz. can whole kernel corn, drained
- 1 tsp. basil
- 1/4 tsp. thyme
- 2 tsp. dried parsley
- 4 cups turkey or chicken broth
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/4 cup cornstarch, (WAIT TO ADD)
- 1/4 cup cold water, (WAIT TO ADD)
- 1 cup heavy cream, (WAIT TO ADD)
Instructions
Slow Cooker Method
- Add the turkey, veggies, seasonings, and broth to the slow cooker (WAIT TO ADD THE CORNSTARCH, WATER AND HEAVY CREAM).
- Stir.
- Place the lid on the slow cooker. Cook for 4 hours on HIGH or 8 hours on LOW.
- When the cooking time is up, whisk together the cold water and corn starch, stir into the chowder. Stir in the heavy cream.
- Cook on HIGH for 30 minutes longer or until soup thickens.
- Serve and enjoy!
Stovetop Method
- Add the turkey, veggies, seasonings, and broth to a large pot and bring it to a gentle simmer. Let everything cook until the potatoes and carrots are nice and tender. Stir in the cornstarch slurry and heavy cream, simmer a few more minutes until it thickens, and you’re good to go. You may need to add a little extra broth if it cooks down too much.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Recipe adapted from Just a Pinch – Turkey Soup Continental
More turkey soups to make in your crockpot
Turkey and Gravy and Turkey and Dumplings are delicious ways to turn leftover turkey into comforting, homemade meals.
Turkey and Brown Rice Soup are perfect when you want something warm, cozy, and budget-friendly. If you’re craving bold flavor, Cajun 15 Bean Soup with Turkey is a hearty, spicy option that never disappoints.
Dear, Dear Sarah,
What can I say? You never disappoint!! Made this today and I don’t know which one of us enjoyed it more… my husband or myself… probably a tie!! Since it’s a soup that can’t be frozen we shared with neighbors and they loved it as well and we still have enough left over for the next two days! Will be looking forward to it again and again!
Tomorrow, since I still have enough turkey breast, I’m going to make your “Grandma’s Turkey Noodle Soup” and will freeze to enjoy during the winter. I have no doubt that it will be delicious as well.
One quick question. Since I plan to freeze it all, what if I wait until right before reheating to add cooked noodles so they will be fresh and al dente?
I would add the noodles later for best taste for freezing.
Probably Best soup I ever made. Good recipe with right amount of salt and pepper for a base I added more salt, pepper, Basil & Italian seasoning to my liking. I did forget to add the cornstarch, water & cream to slow cooker. Thankfully soup was still hot enough to stir in. Taste similar to my adapted Olive Garden chicken gnocchi soup
5 out 5 would definitely make again