Leftover Turkey Corn Chowder
A hearty chowder made with leftover turkey, smoky bacon and sweet corn. Simple, comforting and perfect for chilly fall or winter days.
Ingredients
- 4-6 pieces of bacon, chopped
- 1/2 cup onion, chopped
- 2 celery stalks, chopped, include celery leaves if available
- 2 tbsp flour
- 1 tsp smoked paprika
- 11/2 cup frozen corn
- 1 tbsp fresh thyme leaves, removed from stems
- 1 yellow potato, diced
- 6-8 cups turkey or chicken broth
- 1 tbsp canned green chiles
- salt and pepper
- 2 cups cooked turkey, shredded or chopped
- 1/2 cup cream
Instructions
- In a saucepan over medium heat, cook the bacon until crisp. Drain off most of the fat, reserving about a tablespoon in the pan. Place bacon on a paper towel and set aside.
- In the same pan, sauté onion and celery in the reserved bacon fat until onion is translucent. Sprinkle flour over top and cook for another minute, stirring well.
- Mix in paprika and add corn, thyme, potato, broth, green chilies, and a pinch of salt and pepper. Bring to a boil, then reduce to a simmer.
- Stir in the chopped bacon, turkey and cream. Let simmer until the potatoes are tender. For a thicker texture, mash a few potato pieces against the side of the pot.
- Ladle into bowls and serve hot, garnished with fresh parsley or chives if desired.