Description
A comforting and hearty chowder recipe that transforms leftover turkey into a delicious meal. This Leftover Turkey Corn Chowder is creamy, flavorful, and perfect for a cozy evening.
Ingredients
Scale
Bacon:
- 6 slices bacon (chopped)
Vegetables:
- 1 medium Vidalia (sweet) onion (diced)
- 2 large carrots (diced)
- 2 stalks celery (diced)
- 2 cloves garlic (minced)
Others:
- ¼ cup all-purpose flour
- 4 cups turkey broth
- 1 pound gold potatoes (diced)
- 4 cups frozen corn
- 1 sprig fresh thyme
- ½ tsp kosher salt
- ½ tsp ground pepper
- 3 cups leftover turkey (diced or shredded)
- 1 cup heavy cream
- Chopped chives (to garnish)
Instructions
- Cook Bacon: Cook chopped bacon until crisp, then set aside.
- Saute Vegetables: Cook onion, carrots, celery until translucent. Add garlic.
- Add Flour: Sprinkle flour over vegetables and cook to remove raw flavor.
- Add Broth and Veggies: Slowly add broth, then add potatoes, corn, thyme, salt, and pepper.
- Simmer: Cook until potatoes are tender.
- Blend (Optional): Puree a portion of the soup for a smoother texture.
- Finish Soup: Add turkey, bacon, and cream. Simmer until heated through.
- Season and Serve: Adjust seasoning, garnish with bacon and chives, then serve hot.
Notes
- Note 1: Starting bacon in a cold pot helps render the fat evenly.
- Note 2: Cooking the flour helps eliminate the raw taste.
- Note 3: Adding broth gradually prevents lumps in the soup.
- Note 4: Blending a portion of the soup adds creaminess.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 95mg
Keywords: Leftover Turkey Corn Chowder, Turkey Soup, Corn Chowder Recipe
