Turkey dinners are usually a time with family, friends and delicious food. Whether it’s a large gathering or small intimate affair, memories are made, and turkeys are carved with the promise of leftovers the next day.
In this chowder recipe you can use leftover turkey or chicken. Add some bacon for a bit of smoky goodness, cream to thicken the soup and some chilies to give it a little heat. An easy soup to make and delicious the day after a big meal. Remove the chilies if you do not like heat or add more.
½ cup bacon (4-6 pieces), chopped
½ cup onion, chopped
½ cup celery + leaves
1 cup frozen corn
1 tbsp fresh thyme, leaves removed from stems
1 yellow potato, peeled and chopped
4 cups turkey or chicken broth
2 tbsp green chilies, canned
1 cup cooked turkey, chopped
½ cup cream
salt and pepper
1-2 tbsp flour
- In a saucepan over medium heat, cook your bacon.
When done, drain off most of the fat from the pan and place bacon on paper towel to drain. Set aside.
- In same pan with leftover bacon fat add your onions and celery and cook until onions start looking translucent. Sprinkle in flour and cook another minute.
- Add corn, thyme, potato, broth, green chilies and a pinch of salt and pepper. Bring to a boil. Drop in turkey, cream and lower to a simmer.
- Cook until potatoes are cooked through and adjust seasoning adding more salt or pepper if needed.
- Serve with a sprinkle of fresh chopped parsley, or as is.
Check out more great articles in the latest issue of Northern Routes inflight magazine!