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Corn Chowder with Leftover Turkey

Corn Chowder with Leftover Turkey


The weather on Thanksgiving was perfect this year, so I wrangled everyone to take a few family pictures outside — in between tossing the football around and chasing after chickens in the front yard, of course. It’s hard to keep this bunch still long enough!



I love Thanksgiving. I really do. Cooking is an act of love for me. I love being able to cook a full Thanksgiving meal and invite our friends and family over. We usually have a full house all day. I try to clean up as I cook, but there will always be a mess right before we sit down to eat. After the meal, I just survey the kitchen and decide right then that “Mom isn’t cooking for a week!” Can anyone relate?



The kids know after Thanksgiving that we’re going to have leftovers for the next few days (unforeseeable future) because I always overcook. The trick is in how you package leftovers. Before I put turkey into a reusable bowl, I pull the meat from the bone and put the date on the outside. That way, when I go to pull the turkey out, whether it’s for a leftover melt or a turkey corn chowder, it’s ready to take out for a quick leftover meal.

Here’s the recipe for one of my family’s favorite leftover recipes. With two varieties of corn and vibrant carrot and celery pieces, the soup is not just delicious, it’s beautiful, too!


Note: Recipe adapted slightly from Creme de la Crumb

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Thanks for reading my blog, A Bushel and A Plate.

As a mom who cares about eating good food and knowing the farmer who grew my food, I want to help other families to nourish your families with good, traceable, sustainable food.


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