Make Turkey and Corn Chowder for Dinner

Use Fresh or Leftover Thanksgiving Day Turkey to Cook Thick Soup

Sep 27, 2009 Genna Cockerham

Looking for a thick soup recipe to keep the chill out on cold winter days or to use leftover Thanksgiving Day turkey? Cook Turkey and Corn Chowder for dinner.

Turkey and Corn Chowder is a simple soup recipe that can use fresh turkey legs purchased at the grocery store or turkey meat leftover from the Thanksgiving Day Turkey. This thick soup is created using flour, milk and cheddar cheese as well as turkey stock. Turkey and Corn Chowder feeds a crowd and makes 12 servings. The basic recipe uses fresh turkey. See below for directions for using leftover turkey.

Turkey and Corn Chowder

Ingredients:

2 turkey legs (about 2.5 pounds).
2 medium carrots, sliced.
2 stalks of celery, sliced.
2 teaspoons of salt.
Pepper to taste.
½ teaspoon dried basil.
1 cup chopped onion.
4 cups potatoes cut into cubes.
2 10 oz. packages frozen whole kernel corn.
2 cups milk.
¼ cup all purpose flour.
1 cup grated cheddar cheese.
Chopped parsley for garnish (optional).

Directions:

Rinse turkey legs and place in a 6-quart pot with carrots, celery, salt, pepper and basil. Add 2 quarts of water.
Cover and bring to boiling. Reduce heat and simmer 2 ½ hours.
Remove turkey legs and allow to cool.
Add onion, potatoes and corn to broth. Cover and simmer 25 minutes or until potatoes are fork tender.
Remove turkey meat from bones, chop coarsely and add back into simmering soup.
Stir milk into flour until smooth. Add to soup along with the grated cheese.
Stir and heat to boiling. Soup is finished when cheese is melted and soup has thickened slightly.
Serve in bowls and garnish with parsley.

Use Leftover Thanksgiving Day Turkey

The basic recipe uses fresh turkey legs to make a turkey stock before adding vegetables and thickening the soup. To use leftover turkey instead of fresh turkey, some of the steps are combined. Using leftover turkey reduces the amount of time to make Turkey and Corn Chowder by 2 ½ hours since the meat is already cooked. Salt is omitted and chicken bouillon cubes are added to create a stock.

Directions with Leftover Turkey:

In a 6-quart pot, add 2 quarts of water, carrots, celery, onion, potatoes, corn, six chicken bouillon cubes, pepper and basil.
Cover and bring to a boil then turn heat back to a simmer.
Simmer for 25 minutes or until vegetables are fork tender.
Add leftover turkey, chopped, to soup and heat through.
Return to step 6 above to complete the soup.

Turkey and Corn Chowder is a hearty meal that can be created on cold winter days to feed a crowd. Serve it on Super Bowl Sunday with hot rolls. Simply purchase fresh turkey legs at the grocery store to make this filling meal. Turkey and Corn Chowder is also a great way to use leftover Thanksgiving Day turkey when other options are exhausted. For another Thanksgiving leftover recipe, read Deep Dish Chicken Pie. For more easy recipes, try Stuffed Green Peppers is Easy Dinner Recipe and Easy Ground Beef Recipe for Meatloaf.

The copyright of the article Make Turkey and Corn Chowder for Dinner in Recipes is owned by Genna Cockerham. Permission to republish Make Turkey and Corn Chowder for Dinner in print or online must be granted by the author in writing.

Use Leftover Thanksgiving Turkey in Chowder