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
Units
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 (1/2lb) 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
- Heat the butter and oil in a large saucepan.
- Gently fry the onion until softened and translucent.
- Add the garlic, celery, carrot, potato, corn and red pepper to the onion and fry for another 5 minutes.
- Tip in the turkey and stock, then bring the mixture to boiling point.
- Lower the heat and let it simmer for 10 minutes, or until the potato is fork tender.
- 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.
- 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.
- Don't have any celery? Check out these celery substitutes to use instead!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Boil
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 372
- Sugar: 8.7 g
- Sodium: 828.3 mg
- Fat: 21.8 g
- Saturated Fat: 11.7 g
- Trans Fat: 0.5 g
- Carbohydrates: 31.9 g
- Fiber: 3.9 g
- Protein: 15.3 g
- Cholesterol: 84.9 mg