A creamy, simple, hearty turkey chowder that doubles as a great way to use up leftover turkey.
I am very easily motivated and appeased by food.
I’ve never worked a job where I received a large Christmas bonus or lavish gift for the holidays, but each year before Thanksgiving I do get a gigantic frozen turkey to take home. A bonus, I’m sure, would be very lovely, but a turkey is a very tangible thing and I feel a little extra pleased with myself each year, cradling it on my hip to my car (I carry it like a big frozen turkey baby — it freezes both my hip and the crook of my arm but is somehow less awkward and less difficult than carrying it by the strap on the long walk) and carefully burying it in the freezer.
It always seems enormous, taking up more space in the freezer than I really have to spare, and can fill a house with leftovers for days.
But after a few days, one can get pretty tired of eating just plain turkey…
In preparation for this year’s turkey and the bountiful leftovers sure to persist long after Thanksgiving, I’ve been working on perfecting recipes to use up said leftover turkey. This one is by far my favorite.
As I’ve been beginning to find myself writing these posts under a thicker and thicker pile of blankets each night, I thought it might be about time to share a savory dish that’ll warm you from the inside out (It also might be time for me to begin the extensive debate with Zach over when is the right time to turn on the heat — he seems to think January).
Soup seemed to be the right call, made with a creamy broth whisked from a simple roux, heartening, warming and guaranteed to take the chill away.
I like my soups a little rich, definitely creamy, and nice & hearty, so of course that’s exactly how this turkey chowder was constructed.
Chunks of potatoes and carrots, shredded leftover turkey and a hearty pour of heavy cream makes the best soup I’ve ever had. I went back and forth about adding chilies to the soup as well because I wanted that subtly spicy dimension of flavor, and I’m so glad I ultimately included them in the recipe. You can omit if you’d like, but they’re not terribly spicy; they add just enough of a subtle kick for a great flavor.
Enjoy, and stay warm!
- 4 Tablespoons butter (55g)
- 1 large onion
- 3 large cloves garlic
- 6 Tbsp all-purpose flour (50g)
- 4 cups chicken stock
- 3 cups white potatoes diced smaller than 1/2 inch (465g)
- 1 cup sliced carrots about 1 large carrot (115g)
- 3 cups cooked, shredded turkey (375g)
- 2 1/2 cups frozen sweet corn (350g)
- 1 1/2 cups heavy cream (355ml)
- 4 oz canned mild or medium chili peppers (113g)
- 1 teaspoon smoked paprika
- 1/2 teaspoon poultry seasoning
In a large, heavy-bottomed pot (preferably a cast iron dutch oven), melt butter over medium-high heat.
Add onion and cook until soft, about 5 minutes.
Add garlic and cook, stirring frequently, until fragrant (about 30 seconds).
Sprinkle the contents of the pot with the flour and stir until smooth, about 1 minute.
Add chicken stock, potatoes, and carrots, and bring to a boil, scraping the bottom of the pan.
Add remaining ingredients, return to boil and cook for 5 minutes, stirring occasionally.
Reduce heat and simmer 30 minutes.
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