Leftover Turkey Chowder

Leftover Turkey Chowder

~Trim Healthy Mama & Keto Friendly~

Not sure what to do with the leftover turkey bones and meat? Make this epic turkey chowder with the leftovers and you won’t be sick of turkey! It takes a day of preparation to get the homemade turkey stock but it is soooo worth it! Put the bones on to boil and rest then whip up the chowder for the next day. You’re going to love this!

Check Out the Recipe Below…


  1. Leftover Turkey Carcass
  2. 1 Onion
  3. 1 Garlic Bulb
  4. Bragg Liquid Aminos
  5. Bragg Raw Apple Cider Vinegar
  6. THM Mineral Salt (Canadians get it here)
  7. 1/2 tsp. Black Pepper
  8. 1/2 – 1TB of Oregano
  9. 1/2 TB Italian seasoning
  10. 1/2 TB Basil
  11. 8oz. Bacon
  12. 1 large Shallot (peeled and chopped)
  13. 1/2 cup of Celery (chopped) + 5 stalks
  14. 1/2 cup of Heavy Whipping Cream
  15. 1/2 cup of Extra Sharp Cheddar Cheese
  16. 1 & 1/2 cups of raw Sweet Potato (chopped & peeled)
  17. 4 cups of leftover Turkey Meat
  18. 1 tsp. dried Parsley
  19. 1/2 tsp. Liquid Smoke
  20. 1 tsp. Xanthan Gum
  21. 1TB fresh Thyme Leaves
  22. Salt and Pepper to taste


  1. Remove as much meat off of your turkey as possible.
  2. Place the turkey carcass in your crockpot (or in a large pot on the stove)
  3. Peel the outer layer of the onion off and slice in half. Place both halves in the crockpot.
  4. Chop 5 celery stalks in half and place in crockpot.
  5. Cut ends off of each garlic clove and place peeled cloves in the crockpot.
  6. Fill crockpot with filtered water to cover bones.
  7. Sprinkle heavily with salt and pepper.
  8. Add in a tablespoon of apple cider vinegar and 3-4 squirts of liquid aminos.
  9. Cook on high for 6-8 hours.
  10. Once cooled remove the bones, celery, garlic, and onion pieces from the stock. Set aside 8 cups for the chowder.
  11. Cut up the raw bacon into one inch pieces and cook on medium high in a medium saute pan. set aside 1/4 of it for garnish later.
  12. Add the shallots and 1/2 cup of celery to the bacon grease and cook for a few minutes.
  13. Put in the turkey stock, whipping cream, and cheese and whisk until melted.
  14. Add the sweet potato, parsley, liquid smoke, and turkey to the pan (carefully so as not to splash).
  15. Let simmer for 20 minutes (make sure the potato is soft).
  16. Add in the xanthan gum by whisking until dissolved and let thicken for a few minutes.
  17. Add in the thyme and salt and pepper to taste and stir to combine.
  18. Serve hot and garnish with crumbled bacon and more fresh thyme.
  19. Enjoy!

*Note: This recipe is an S for Trim Healthy Mamas and is Keto Friendly.

Original recipe found at I Breathe I’m Hungry.


the laundry moms


We are not affiliated with Trim Healthy Mama nor endorsed by them. As with all resources, you should review them with care. We have done our best to make the recipes and all menu plans THM compliant in an effort to assist you on your journey.

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