Chowder from Leftover Chicken/ Turkey/ Duck

Chowder from Leftover Chicken/ Turkey/ Duck
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With American Thanksgiving, I can’t help but drool about the great ways to use leftovers, including simmering a chowder from leftover chicken, turkey or duck. Hearty soups are a great way to to literally clean out the fridge as well. The recipe itself is a suggestion, exact measurements are not required. Adjust the recipe as you go! If you’re cooking a whole bird, you’re likely to have a carcass, neck and/or giblets leftover. Perfect to make a home made stock, a delicious broth and a hearty chowder! Soup is on!

Chowder from leftover chicken, turkey or duck

Chowder from Leftover Chicken/ Turkey/ Duck

Course Main Course, meat, Side Dish, Vegetable


  • Large stock pot


Mire Poux

  • Drizzle vegetable oil
  • 1 medium onion chopped
  • 2 cloves garlic minced fine
  • 1-2 carrots chopped
  • 1-2 celery chopped


  • Chicken turkey or duck carcass, neck, bones and/or giblets
  • 1-2 quarts litres of water
  • 2 bay leaves


  • ½ teaspoon dried thyme
  • ½ teaspoon dried sage
  • ¼ teaspoon ground cumin
  • 1/8 teaspoon celery seed
  • 1 tablespoon fresh parsley minced

Soup Finishers

  • 2-3 potatoes chopped in ¾” cubes
  • 1 cup of fresh frozen, or canned corn kernels
  • 1 cup of cream
  • Salt and pepper to taste


  • On medium heat, in a large stock pot, drizzle vegetable oil ad heat until shimmering.
  • Add onion and garlic into the pot and cook until it starts to soften.
  • Add carrots and celery to the onion pot and cook until onions are softened.
  • Set onions, garlic, carrots and celery aside.
  • In the same, now emptied pot, add chicken, turkey or duck bones and pieces.
  • Add water to cover the poultry bones.
  • Add mire poux and bay leaves to stock pot.
  • Turn the heat on the pot to medium high and boil the contents of the pot, the reduce heat to simmer. Simmer for 1-2 hours.
  • Using tongs, remove the bones from the stock pot. Leave the bay leaf inside the pot. Allow bones to cool and remove the meat from the bones and set the meat aside. Discard bones.
  • Optional: place pot into the refrigerator with soup stock to allow any residual fat to harden, skimmed and removed.
  • Add potatoes and herbs to soup stock and reheat on medium heat. Cook about 25 minutes until potatoes are soft and edges start to dissolve in the soup.
  • On medium heat, add corn kernels, cream, chicken/ turkey/ duck meat back to soup stock and stir to incorporate.
  • Remove bay leaves.
  • Add salt and pepper to taste.
Keyword chicken, chowder, duck, soup, turkey

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