Recipe

Turkey Corn Chowder

By: 

Co+op

Recipe Information

Total Time: 

30 minutes; 20 minutes active

Servings: 

8

Go ahead and roast the big turkey, just so you’ll have leftovers to make this delicious soup. Infused with smoky bacon, this creamy soup is full of sunny yellow corn kernels and potatoes. It makes a big batch, so invite friends or save some for lunch the next day.

Ingredients

  • 4 slices bacon, chopped
  • 3 ribs celery, chopped
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 2 medium yellow or red potatoes, cubed
  • 1 bay leaf
  • 1/4 cup all-purpose flour
  • 4 cups turkey or chicken stock
  • 1 (10.75-ounce) can cream of chicken soup
  • 1 cup heavy cream
  • 1 pound frozen corn (about 3 cups), thawed
  • 2 1/2 cups cubed turkey
  • 1/2 cup fresh parsley, chopped

Preparation

  1. Line a plate with paper towels and reserve. In a large pot over medium heat, sprinkle the bacon pieces. Stir occasionally until the bacon is crisp, about 5 minutes. Remove with a slotted spoon and place on the prepared plate.
  2. Pour off the bacon fat, leaving behind 2 to 3 tablespoons. Add celery, onion, carrot, potato and bay leaf; cook and stir over medium-high heat until vegetables start to soften, about 5 minutes.
  3. Sprinkle the flour over the vegetables and stir in until well mixed, then gradually stir in stock. Bring to a boil, stirring constantly. Cook and stir 2 minutes. Add can of soup and cream and mix well. Stir in corn, turkey and parsley, and reduce heat to simmer gently. Cook, uncovered, until the soup is warmed through, about 10 minutes.
  4. Discard bay leaf. Serve with the bacon stirred into the soup.

Serving Suggestion

Serve with warm rolls or buttered toast for dunking.

Nutritional Information

370 calories, 13 g. fat, 55 mg. cholesterol, 1210 mg. sodium, 44 g. carbohydrate, 4 g. fiber, 21 g. protein

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