Sweet man and I are big fans of making a hunk of meat and then using it in various meals for the week. We’ve done this several times with pork shoulders (more on this another day) but turkey’s are also one of our favorites. We decided the first time we made a turkey that soup needed to be in our future. After scouring epicurious.com we made this amazing soup that we raved about (to eachother) for months but couldn’t find the recipe again. With thanksgiving coming up, we needed to get our acts together so we could make this soup, and finally, at the last minute, I realized that we had altered the recipe so much it in no way resembled the original, and we just made it up again!
Whitney’s Leftover Turkey Chowder
One package of bacon (I think turkey is best)
1 pint light cream
16oz of turkey or chicken stock
1 large onion diced
2 carrots diced
3 cups of potatoes diced
2 cups frozen corn
4 cups of left over turkey shredded into bite sized pieces
1/3 cup of flour
1 tablespoon dried rosemary
1 tablespoon dried sage
To start, I cut up the bacon into short wide strips and brown them in my soup pot until crispy (can be hard with the turkey bacon). I remove the bacon and set it to the side and then add the carrot, onion, and potatoes, and cook for 10 minutes stirring frequently. Stir in the flour to coat and pour in the stock. Add the turkey, corn and spices and let it bubble a way for about 15 minutes. Then I add the bacon back in and check to make sure the potatoes are cooked through. The last step is to add the cream, mix and then serve. Like I said previously, we usually freeze half of this and then heat and eat later. I hope you enjoy this as much as we do!