Plus I make a HUGE turkey so we can have as many turkey sandwiches as possible.
After Thanksgiving I made my Greek Turkey Pasta Salad. But now, with the weather getting colder and colder, my body
demands craves soup.
Warm and comforting, aaahhhhh yes.
This chowder makes the lover of all things slurpable (that would be me) such a happy camper! Kevin, Mr Non lover of soups, even loved this.
Because it is awesome.
Well, yea it is awesome, but he loved it because it was packed with meaty goodness.
It is meaty, sweet, salty, warm, and oh so satisfying.
Wow, I need a bowl of it right now!!
- 1 tablespoon olive oil
- 4 slices bacon, chopped
- 1 onion, chopped
- 2 celery, chopped
- 2 potatoes, peeled and diced
- 4 cups leftover creamed corn*
- 4 cups chicken stock
- 3 cups leftover turkey, shredded
- 1 cup half and half
- Kosher salt, to taste
- White pepper, to taste
Heat the bacon and olive oil in a large pot over medium heat. Cook until the bacon fat is rendered, about 5 minutes. Remove the bacon from the pot with a slotted spoon and reserve. Add the celery and onions. Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes. Add the potatoes and continue to cook, stirring occasionally, until the onions are fully soft, about 8 additional minutes.
Add the creamed corn and chicken stock to the pot. Bring to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes. Add the cream, turkey, and half of the reserved bacon. Return the chowder to a simmer, season to taste with salt and pepper.
*If using canned creamed corn instead of the creamed corn listed. You will need to reduce the chicken stock by 1 cup. If the chowder is not thick enough mix a heaping teaspoon of corn starch with a couple of tablespoons of warm water. Stir into the chowder and continue to simmer until it is the thickness you want.