Let’s face it – after a few days of turkey with gravy and cranberry sauce, you’re probably craving something new. Enter this Turkey Chowder! It’s a hearty, comforting soup that’s perfect for those cozy weeks between Thanksgiving and Christmas. With bold flavors and a twist on tradition, this is a crowd-pleaser the whole family will devour.
This recipe is: Low Carb, Keto and Gluten Free.
Table of Contents
8 Reasons to Make Turkey Chowder
- Uses up all the leftover turkey from Thanksgiving or Christmas.
- Thick, rich, and delicious chowder recipe.
- Quick and easy to make, even with the busy holiday schedule.
- Comforting and warm, it’s perfect for the chilly winter weather.
- Loaded with veggies for a balanced and filling meal.
- Great for meal prep as it stores beautifully in the fridge.
- A different spin on using up leftover turkey.
- Perfectly low carb and keto-friendly chowder recipe!
Is this Turkey Chowder low carb?
Typically on a low carb or keto diet, chowders are off limits as they are thickened with flour and typically have potatoes. A normal chowder recipe contains between 20-30 grams of carbohydrates per serving. My low carb and keto-friendly chowder has JUST 4 GRAMS of net carbs per serving! This is an amazingly delicious, thick and rich chowder that is perfect for anyone watching their carb intake.
Ingredients List for the Turkey Chowder Recipe:
6 cups chicken broth
4 cups turkey, cooked and diced
4 cups cauliflower, diced
2 cups zucchini, diced
2 cups turnips, peeled and diced
2 cups heavy cream
1 cup celery, diced
1 cup onion, diced
6 bacon slices, diced
3 teaspoons kosher salt (to taste)
1 tablespoon ground sage
1 teaspoon xanthan gum
½ teaspoon black pepper
Ingredient Substitutions
- Chicken broth: you can use chicken stock, vegetable broth, turkey broth or even beef stock if you would like. If you use beef stock, I would use 4 cups of stock and 2 cups of water. In a pinch, you can use bouillon too.
- Xanthan gum: this is used as the thickening agent for this chowder. You can use guar gum in a 1:1 ratio if you would prefer. Otherwise, you can use an arrowroot powder slurry. Add 1 tablespoon of arrowroot to 2 tablespoons of water. Add in AFTER the soup is already hot. Arrowroot needs heat to activate.
Additional Ingredients
- Cheese: This chowder loves cheese… particularly shredded cheddar cheese. You can add some to the soup or place it on top as a garnish.
- Fresh herbs: Adding chopped chives or green onions is a great way to add freshness to the soup. The slightly sharp flavor is a nice counterpoint to the creaminess of the soup, too.
- Acid: Adding some acid will really brighten this turkey chowder. I would add ¼ teaspoons of balsamic vinegar at a time, stirring and tasting until the appropriate level of acidity is reached.
- Sour cream: a dollop of sour cream really changes the overall mouthfeel of this chowder. It’s a nice burst of refreshing zing.
NOTE: These ingredients are not part of the original recipe- use them to enhance or customize the recipe to your liking.
Cooking Tools
To make this recipe for turkey chower, you will need the following kitchen tools:
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Heavy bottom soup pot
- Wooden spoon
- Immersion blender
- Serving Ladle
Please note that the affiliate links above are either the exact tools I am using or are extremely similar!
How to Make Homemade Turkey Chowder: the Complete Cooking Guide
This turkey chowder recipe in your kitchen is easier when you follow these steps. Remember, we are making a chowder, a very forgiving recipe. Just keep in mind that we season as we go and then adjust everything at the end. It’s going to turn out fantastic, so let’s get started.
Cooking Methods:
- Soup
Preparation Steps:
- Measure all the ingredients and dice all the vegetables
Cooking Steps
- Place a heavy bottom pot (like my Staub dutch oven which is perfect for soups), over medium heat. When it is hot, add in the sliced bacon. Cook for 3-4 minutes or until the fat begins to render.
- Add in the onion and a good pinch of salt. Cook for 2-3 minutes. Add in the celery and another pinch of salt. Cook while stirring for 2-3 minutes. Add in the turnips and zucchini, along with another couple pinches of salt. Continue to stir and cook for 2-3 minutes. Add in the cauliflower, ground sage, black pepper and remaining salt. Cook for 5-6 minutes or until the cauliflower starts to soften.
- Add in the chicken stock, turning the heat to medium-high to bring it to a simmer. Allow the turkey soup to simmer for 12-15 minutes or until the cauliflower is cooked through.
- Use an immersion blender to blend about ½ of the soup, leaving some chunks of vegetables.
- Add in the turkey, heavy cream, and xanthan gum. Turn the heat to medium-low and stir until the chowder has thickened.
- Remove from the heat. Taste and adjust the seasoning. If the soup tastes “flat,” add in ¼ teaspoon of balsamic vinegar.
- Allow to cool for 5-10 minutes. The soup will continue to thicken. Serve with your favorite toppings.
Step 1: Heat a large Dutch oven over medium heat. Add the diced bacon and cook until crispy, stirring occasionally.
Step 2: Add the diced celery, onion, and turnips to the Dutch oven with the bacon fat.
Step 3: Stir in the cauliflower florets and zucchini cubes. Continue to cook for another 3-5 minutes, ensuring all the vegetables are evenly mixed.
Step 4: Pour in the chicken broth, ensuring it covers the vegetables completely. Stir the mixture well and bring it to a gentle boil.
Step 5: Add the ground sage to the simmering soup, sprinkling it evenly over the top. Stir thoroughly to incorporate the seasoning into the broth and vegetables.
Step 6: Use an immersion blender to partially blend the soup directly into the pot. Blend until your desired consistency is reached.
Step 7: Pour in the heavy cream and stir thoroughly to combine. Simmer for an additional 5 minutes to heat through and allow the flavors to meld.
Step 8: Season the chowder with freshly ground black pepper and adjust the salt to taste. Stir to combine.
Step 9: Ladle the turkey chowder into bowls and serve hot. Garnish with crispy bacon pieces if desired.
💡 My Pro Tip
Let’s talk about thickening a chowder. There are many ways to thicken a chowder, with the most traditional method by using a roux of flour and butter that is cooked. For the low carb and keto diet, using a roux does not work because of the high carbohydrate content of wheat flour. Instead, we can use alternative thickening agents like guar gum, xanthan gum or even arrowroot powder in a slurry.
In this recipe, we are using xanthan gum. I find that a little of this goes a really long way, and that it has a tendency to clump if it is not lightly whisked while adding to a soup or a chowder. I recommend adding the xanthan gum and stirring well, giving it a few minutes to thicken up before adding more. If you do add more, add sparingly so your chowder doesn’t end up resembling a gravy!
⏲️ Time-Saving Tips
- Make this chowder ahead of time. As with any soup or chowder, it always tastes better on the second day! My recommendation is to make this turkey chowder recipe a day or two in advance of when you want to serve it. This allows the flavors to meld together, creating a truly delicious eating experience.
- Use leftover turkey. This recipe was created with the idea that we are going to use leftover turkey from either Thanksgiving or Christmas (or whatever other occasion you might have to make turkey). The recipe does not take into account the additional time and cooking technique it would take to cook raw turkey in the soup, so please do not use raw turkey! I have a delicious recipe for roasted turkey breast that you can follow easily!
What to Serve with Turkey Chowder
Although this is a hearty chowder recipe, sometimes adding a few sides makes it a meal to remember. Take a look at these delicious low carb and keto friendly recipes to serve with the turkey chowder:
Storage and Reheating
Since we are already using leftover turkey, we need to make sure that we are following some good practices when storing and reheating this turkey chowder. Keep in mind that if you have waited for a week to make the chowder using your leftover turkey, you will most likely have to eat the soup the same day you make it! Please exercise common sense when using leftovers… just because we add them to soup does not magically extend their shelf life.
Storing Turkey Chowder:
- I assume you are making this chowder the day after your holiday gathering with freshly cooked turkey from the day before. Once you have made the turkey chowder recipe, you must allow it to cool to room temperature. This may take several hours. Once at room temperature, transfer it to an airtight container and store it in the refrigerator for about 5 days, to a maximum of 7 days. After 7 days, the turkey chowder will need to be tossed out.
Reheating Tips:
- The most reliable method to heat any leftover turkey chowder is in a saucepan over medium heat on the stovetop. Because we have cream-based soup, stir frequently to avoid burning. You can also microwave the chowder, but the diced turkey will firm up in texture. Microwave on medium heat until warmed through.
Freezing Tips:
- Once the turkey soup has cooled to room temperature, transfer it to several freezer safe containers. I like to put them in containers with enough for 2 servings. These are easy to move around the freezer and provide a convenient amount for reheating. Once frozen, they can stay in the freezer for up to nine months or so. Defrost overnight in the refrigerator or in a saucepan over low heat. Reheat according to the instructions above.
Recipe Conclusion
If you’re in the camp of people who just love Thanksgiving leftovers, then this is a great soup recipe to try. It is creamy, flavorful, and a welcome change to the traditional fare of turkey leftover ideas. Plus, it is completely low carb and keto-friendly, making it a family favorite.
The day after Thanksgiving or Christmas, the last thing I want is another slice of turkey breast with gravy and cranberry sauce. It’s just a little much after the huge meal I’ve just devoured the day before. Instead, a stick-to-your-ribs turkey chowder is a really nice change of pace.
Plus, if the entire chowder isn’t devoured, it freezes really well to be enjoyed on another chilly winter day. It’s the perfect game plan to use up all those turkey leftovers in a creative, delicious chowder.
Please write in the comments any questions or suggestions you may have. You can also find me on Facebook or Instagram.
Other Delicious Low Carb Soup Recipes To Try
I'm always making soup around our house. Everyone loves it, so I have a lot of soup recipes! Try any of these low-carb and keto recipes for a bowl of deliciousness:
- Creamy Cheeseburger Soup: If you have never made cheeseburger soup, you're in for a real treat. It's perfectly keto and absolutely delicious.
- Tomato Bisque Soup Recipe: Tomato bisque can be served hot or cold, and my recipe is both low-carb and keto, so it's amazingly versatile.
- Thai Red Curry Soup: I'm a huge fan of red curry, so I decided to make it into a soup. It's so tasty and has a touch of heat that will help warm up any winter day.
- Broccoli Cheese Soup: A true winter classic, made completely low carb and keto-friendly with perfectly tender broccoli florets and plenty of shredded cheddar cheese.
- Cream of Mushroom Soup: One of my favorite winter soup recipes is Cream of Mushroom Soup. Learn how to make this wonderfully creamy soup completely low carb and keto-friendly!
FAQs
A chowder is a hearty soup or stew that is characterized by its creamy thickened base and chunky ingredients. It has a savory flavor profile, using earthy seasonings that create a comforting eating experience.
Traditional chowders are thickened with a roux of flour and butter. Low carb and keto chowders are thickened with xanthan gum, guar gum or an arrowroot slurry. Chowders are not thickened with corn starch.
Yes. Ask the person at the deli counter to slice the turkey breast in ¼ inch slices. Then dice the turkey when you get home and add into the turkey soup or chowder as you would leftover turkey. This is a great shortcut if you don't want to roast your own turkey or turkey breast.
Delicious Leftover Turkey Chowder
Ingredients
- 6 cups chicken broth
- 4 cups turkey cooked and diced
- 4 cups cauliflower diced
- 2 cups zucchini diced
- 2 cups turnips peeled and diced
- 2 cups heavy cream
- 1 cup celery diced
- 1 cup onion diced
- 6 bacon slices diced
- 3 teaspoons kosher salt to taste
- 1 tablespoon ground sage
- 1 teaspoon xanthan gum
- ½ teaspoon black pepper
Instructions
Preparation Steps
- Gather all the ingredients and chop the vegetables into small, bite-sized pieces.
Cooking Steps
- Heat a sturdy pot (like my Staub dutch oven, ideal for hearty soups) over medium heat. Once warmed, add the sliced bacon and cook for 3-4 minutes until the fat starts to render.
- Stir in the onion with a generous pinch of salt and cook for 2-3 minutes. Next, add the celery with another pinch of salt, cooking and stirring for 2-3 minutes more. Toss in the turnips and zucchini, seasoning with a few more pinches of salt. Continue to stir and cook for 2-3 minutes. Finally, add the cauliflower, ground sage, black pepper, and the remaining salt, cooking and stirring for 5-6 minutes until the cauliflower begins to soften.
- Pour in the chicken stock and raise the heat to medium-high to bring the mixture to a simmer. Let the soup simmer for 12-15 minutes or until the cauliflower is fully tender.
- Using an immersion blender, blend roughly half the soup, leaving the rest chunky for texture.
- Add the cooked turkey, heavy cream, and xanthan gum, reducing the heat to medium-low. Stir gently until the chowder thickens.
- Take the pot off the heat and taste the soup. Adjust the seasoning as needed, and if it feels a bit “flat,” stir in ¼ teaspoon of balsamic vinegar.
- Let the chowder cool for 5-10 minutes, allowing it to thicken further. Serve with your favorite toppings and enjoy!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
2 Responses
I made this today using turkey from the deli counter rather than roasting my own turkey. It was absolutely delicious! I had to buy xanthan gum as I've never used it before. A little goes a long way! The perfect chowder consistency.
Hi Sarah:
Using deli meat is a great idea- and it's always tender and juice too! Xanthan gum changes how the game is played with keto and low carb- and a little does go a long way!
Have a great day in the kitchen-
Scott