Turkey and Corn Chowder
I mentioned it previously; it’s soup season! Also, as a proud Canadian girl I celebrated Thanksgiving last week and naturally there were leftovers! With that said any cooked poultry will do.
Serves 4 to 6
1 tbsp (salted or unsalted) butter
1 Small carrot, diced
1 Stalk celery, diced
1 Medium onion, diced
1 Medium russet potato (skin scrubbed clean), diced
5-6 thyme sprigs (left whole)
3 Cloves garlic, crushed
1 Cup sodium-reduced chicken stock
3 Cups milk (I used 2%)
2 tbsp all-purpose flour (whole wheat if you have it on hand)
453 g (1 lb) cooked, boneless, skinless turkey meat, chopped (about 2 cups)
341 ml can of peaches and cream corn or 1 cup frozen or 1 cob of fresh
Pinch of turmeric for colour (optional)
Add the butter to a large pot over medium heat and when it has melted add the carrots, celery, onion, potatoes and thyme sprigs; season with salt and pepper.
Sauté on medium for 7-8 minutes, until the veggies are softened.
Add the garlic to the pot and let it sauté for just under a minute, careful not to let it burn.
Stir in the chicken stock and scrape the bottom of the pot with a wooden spoon to release any food/flavour that may be stuck there.
Whisk together the milk and flour.
Turn the heat on the pot to medium-high and add in the milk-flour mixture; season with salt and pepper.
Let the pot simmer on medium-high until thickened (about 5 minutes) and then drop the heat to medium-low.
Stir in the turkey and corn (and turmeric if using) and let the pot simmer for about 15 minutes, until the turkey and corn are warmed through and the potatoes are completely tender.
Taste and adjust seasoning.
Discard the thyme sprigs.
- You could get away with using rotisserie chicken or any cooked chicken.
- When reheating this chowder you may need to thin it out with more milk.