Wondering what to do with leftover turkey? Turkey corn chowder is simple and satisfying without the heavy lift of Thanksgiving dinner. Leftover turkey, corn, and potatoes transform beautifully into a classic chowder, complete with a creamy broth and smoky notes of bacon.
1mediumVidalia (sweet) onionsweet onion, diced to ½”
2largecarrotspeeled and diced to ½”
2stalkscelerydiced to ½”
2clovesgarlicminced
¼cupall purpose flour
4cupsturkey brothor chicken broth
1poundgold potatoespeeled and diced to ½” (2 large potatoes)
4cupsfrozen corn2 10-ounce bags
1sprigfresh thyme
½teaspoonkosher salt
½teaspoonground pepper
3cupsleftover turkeydiced or shredded
1cupheavy cream
chopped chivesto garnish
Instructions
Place the bacon in a cold dutch oven, then heat to medium (see Note 1). Cook, stirring occasionally, until the fat renders and the bacon is crisp, 8-10 minutes; remove with a slotted spoon and set on a paper towel lined plate to drain. Drain all but 2 tablespoons of fat from the pot.
Add the onion, carrot, and celery and toss to coat in the fat. Saute, stirring occasionally, until the onions turn translucent, 6-7 minutes. Add the garlic and cook 1 minute more, stirring constantly.
Sprinkle the flour over the vegetables and work in. Saute, stirring constantly, for 1 minute to work off the flour flavor; see Note 2.
Add one cup of the broth in ¼ cup increments, stirring after each addition until the flour is completely absorbed; see Note 3. Stir well until the liquid is smooth and completely lump free. Add the turkey remaining turkey broth, along with the potatoes, corn, fresh thyme, salt, and pepper. Stir until well combined.
Increase the heat to high and bring the liquid to a boil, then reduce to medium low to maintain a steady simmer. Cook 20 minutes, or until the potatoes are tender.
Optional: using a ladle, portion 2 cups of the soup into a blender and blend until smooth. Alternatively, lightly blend with an immersion blender for 10-15 seconds to puree a portion of the soup; see Note 4.
Add the turkey, half the cooked bacon, and the heavy cream and stir until the cream is fully mixed. Simmer 5 minutes more, until the turkey is warmed through. Taste for seasoning and adjust the salt and pepper to taste.
Ladle into soup bowls and garnish with more cooked bacon and fresh chives. Serve hot, right away, and enjoy!
Notes
Note 1. Always start bacon in a cold pot. This allows the fat from the bacon to slowly render out, resulting in evenly cooked bacon.
Note 2. Use a wood spoon or rubber spatula to ensure the flour is evenly coated over the vegetables and fully worked in; they mixture will appear very thick. Cook at least 1 minute to work off the "floury" flavor.
Note 3. Add the broth in small amounts at first. If you pour the entire batch of stock into the pot with the flour coated vegetables, you'll have a hard time getting the broth lump-free. Instead, add the broth in quarter cup splashes and stir until smooth after each addition. The flour will thicken significantly after the first few splashes, then gradually thin out. Once the flour has been completely absorbed and the broth is smooth, pour in the remainder of the broth.
Note 4. Blend for a creamier soup. Remove two cups of the chowder base and blend until smooth, or use an immersion blender right in the pot and puree for 15 seconds. This creates a creamier base, replicating the classic texture and consistency of great restaurant chowder.