Sunday, November 30, 2008

Turkey Corn Chowder

Leftovers... who doesn't have them from Thanksgiving? Our favorite for leftovers from T-Day is this soup but think leftovers before you go and look for or purchase the exact ingredients. I've made this with leftover gravy thinned out instead of stock; leftover corn; leftover potatoes both mashed and whole - whatever I had on hand. I also make it from fresh ingredients from time to time. It's hard to mess this one up - it's great no matter what!

Turkey Corn Chowder
Printable Recipe

4 slices bacon - diced
1/2 cup celery - small dice
1/2cup onion - small dice
8 cups stock - turkey or chicken
1 clove garlic
2 cups peeled and diced potato - cooked or uncooked
2 cups chopped cooked turkey
1 can creamed corn (or 2 cups)
1/2 can whole kernel corn (frozen or fresh as well)
1 bay leaf
1/2 teaspoon marjoram
1/2t. dill
to taste
roux~ 1/4c. flour 1/4c. oil

1. Saute bacon, celery, onion & garlic until translucent.
2. Add stock and potatoes - bring to a boil and reduce to a simmer until potatoes are tender.
3. Add corn, turkey, and seasonings. Simmer 20 min.
4. Add roux in a thin stream-whisking constantly.
5. Cook until thickened, remove bay leaf and serve.

First posted at Cooking with Anne - November 29, 2005

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