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Bright yellow bowl of turkey chowder

Leftover Turkey Chowder


  • Author: Michelle Minnaar
  • Total Time: 30 minutes
  • Yield: 6 Servings 1x
  • Diet: Gluten Free

Description

Leftover Turkey Chowder take less than 30 minutes to prepare and is freezable. This recipe is a great way to use up leftover turkey or chicken.


Ingredients

Scale
  • 15ml (1 tbsp) butter
  • 5ml (1 tsp) oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1 celery rib, finely chopped
  • 1 large carrot, peeled and finely chopped
  • 450g (1lb) potatoes, peeled and cubed
  • 500ml (2 cups) sweet corn kernels, approximately 2 sweet corn cobs
  • 1 red pepper, washed and finely chopped
  • 225g (½lb) cooked turkey, shredded
  • 1L (4 cups) vegetable stock
  • 250ml (1 cup) heavy/double cream
  • 9g (1 tbsp) cornstarch
  • salt and pepper, to taste
  • a handful flat leaf parsley, chopped

Instructions

  1. Heat the butter and oil in a large saucepan.
  2. Gently fry the onion until softened and translucent.
  3. Add the garlic, celery, carrot, potato, corn and red pepper to the onion and fry for another 5 minutes. 
  4. Tip in the turkey and stock, then bring the mixture to boiling point.
  5. Lower the heat and let it simmer for 10 minutes, or until the potato is fork tender. 
  6. Towards the end of the cooking time, prepare a slurry by placing the cornstarch in a cup with a splash of the cream. Stir until a thick paste has formed. Pour the remaining cream to the soup, then slowly pour the slurry to the soup while stirring vigorously until the soup has somewhat thickened.  
  7. Season to taste and serve immediately.

Notes

  • For an even thicker soup consistency, double up on the cornstarch used, i.e. 18g (2 tbsp).
  • The turkey can be substituted for leftover chicken or any roast meats for that matter.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Soup
  • Method: Boil
  • Cuisine: American

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