With so much turkey left over from Thanksgiving, I decided to make Turkey Corn Chowder with the left over white meat. It is winter season so soup is the perfect accompaniment to a cold winters night.
Ingredients: Left over white meat turkey (about 1 large breast cut into small cubes or shredded), 1/4 cup butter, 4 Tbsp coconut oil, 2 cup corn kernels (split in half), 4 cups of chicken stock, 1 cup cream, 1 cup whole milk, 1 small onion (minced and sauteed until clear), 2 garlic cloves (minced and sauteed with the onions), 2 large carrots peeled and chopped, 4 potatoes peeled and diced, 1 head of broccoli chopped, and 1 head of cauliflower chopped.
Spices: 1 tsp dried marjoram, 1/4 cup cholula, 2 tsp tumeric, 1 tsp smoked paprika, and salt & pepper to taste.
Set the sauteed onions and garlic aside.
Melt down the butter and coconut oil. Toss in 1 cup of the corn kernels and saute till golden. Add in the milk, cream, and chicken stock. Bring to a simmer. Pour into a blender and blend until smooth (or use a hand stick blender). Pour back into the pot and bring to a boil. Add in the chopped turkey, vegetables and onions and garlic (except potatoes and last cup of corn) and all the spices. Bring back to a boil for 5 – 7 minutes. Toss in the potatoes and cook on low/medium heat until the potatoes are tender. Mix in the last cup of corn and serve!
This soup is chunky and creamy and everything I’ve ever wanted on a cold winters night. It’s great for left overs too and will freeze pretty nicely for another day.
This soup is kind of healthy too. I mean there is no flour thickener and the only bad thing technically in it is the butter (I guess you could take the butter out completely and just use oil….but flavor may be lost in the process).