We had a lot of Thanksgiving leftovers. My brother gave us a 20lb. turkey to grill! I mean, wow. There were only 8 of us at Thanksgiving so you can see this might have been a bit much. But never fear! The cold weather is coming soon and I made a great turkey and corn soup using leftovers.
We have been eating a lot of soup in our household. I think I could eat it everyday in the winter. I am packing up the leftovers for our lunches.
It was still smelling a bit like turkey day with the celery, onion and garlic that goes into this dish. Side note – those gloves are my husbands and they are oven mitts that he uses for grilling. This is a great gift idea if you have any grillers in your family. He uses them a lot.
Turkey and Corn Chowder adapted from the Cookin’ Canuck – I love her recipes!
Ingredients for 6 servings
- 1 tsp. olive oil
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 1 red bell pepper, diced (any color would work, but red looks pretty!)
- 4 garlic cloves, minced
- 1 (4 oz.) can diced green chiles
- 4 cups low-sodium chicken broth
- 2 cups frozen corn kernels (canned would also work)
- Salt & pepper to taste
- 1/4 cup all-purpose flour
- 2 cups skim milk
- 2 1/2 cups shredded cooked turkey (or chicken)
- 2/3 cup shredded Cheddar cheese (plus more for garnish)
- 1/4 tsp. cayenne pepper
- Green onion, sliced (for garnish)
- Heat the olive oil in a large saucepan set over medium heat. Add the onion, celery and red pepper and cook until the vegetables are beginning to soften, about 5 minutes.
- Add the green chiles and garlic and cook for 1 minute.
- Pour in the chicken broth, bring the mixture to a boil, then reduce heat to simmer and add the corn.
- Place the flour in a medium bowl and slowly whisk in the milk until the mixture is smooth.
- Slowly whisk the milk mixture into the soup, along with the salt and pepper. Cook, whisking frequently, until the soup is thickened, about 15 minutes.
- Stir in the turkey (or chicken), Cheddar cheese and cayenne pepper. Stir until the cheese is melted.
- Ladle into soup bowls, garnish with green onions and more cheese and serve.
Side note – I used leftover corn I had made with some bacon and the addition of bacon was excellent in this soup.