Well, you had to know this was coming: left-over turkey recipes. Mary made some ah-maz-ing looking Curry Turkey Salad Sliders today and I made Turkey Chowder. As far as I’m concerned, the meal made with the left-overs from Thanksgiving is so much better because it is SO much easier. You know what I mean, right? You spend all that time planning, shopping, prepping, planning some more, cooking, shuffling things around to make more space in the oven…when you finally sit down to the meal you are too exhausted to enjoy it.
Well, I promise, you will enjoy this Turkey Chowder. It is simple and fairly light. It uses all of the ingredients you already have on hand from your Thanksgiving meal (I actually diced extra carrot, celery and onion on Thursday and set it aside for making chowder on Friday). The best part is that comforting and satisfying feeling you get when you sit down with a steaming bowl of deliciousness – ahhhhhhh… EnJOY!
- 3 cups each diced carrot, celery, onion and potato
- 3 Tbsp. olive oil
- 1/4 cup flour
- 2 quarts chicken stock
- 1 lb. bag frozen corn
- 4 cups cooked turkey, diced
- 3 Tbsp. soy sauce
- 3 cups shredded cheddar cheese
- 1 can evaporated skim milk
- 1 tsp. crushed red pepper
- 2 Tbsp. fresh thyme, chopped
- In a large Dutch oven, heat the olive oil over medium heat. Stir in the carrot, celery, onion and potato and cook until tender, about 4 minutes.
- Sprinkle the flour over the vegetables and cook, stirring constantly, for about 3 minutes, or until the flour is nice and golden brown.
- Whisk in the chicken stock and bring to a boil.
- Stir in the corn, turkey, soy sauce, cheese, milk and pepper. Bring back to a boil, then reduce heat and simmer, uncovered, for 5 minutes.
- Add the thyme and adjust seasonings, as necessary. Serve immediately or wait until it is cooled off and store in individual portions in the freezer.