OK so it’s really Turkey Corn Chowder. I had milk, corn and Turkey that had been hanging out in the fridge with no plan. You don’t need exact amounts to make a chowder or soup, I used up all of the ingredients that I had in the fridge and it tastes great! I made enough to freeze about 4 servings in addition to feeding my husband and I lunch on Sunday.
- 2 medium onions chopped
- 4 ears of corn
- 4 medium potatoes peeled and chopped in 1/2 inch cubes
- 4 cups turkey chopped in 1/2 inch cubes
- 4 cups of milk
- 1 cup heavy cream
- 4 teaspoons salt
- 1 teaspoon pepper
- Bacon and shredded cheese for garnish
- In a large stock pot over medium heat sauté the onions in bacon grease or oil for 5 minutes. We cooked bacon this morning so I used the left over bacon grease for extra flavor.
- Cut the corn from the ears.
- Take 1 cup corn and 1 cup milk and blend until smooth.
- Add milk/corn purée to the cooked onions and turn heat to low. Add in the remainder of the corn and milk to the pot. Also add the potatoes, heavy cream, salt and pepper.
- Simmer for 30 minutes and stir occasionally.
- Remove from heat, stir in turkey and let sit for 5 minutes.
- Top with shredded cheese and crumpled bacon if desired.
If you want a thinner chowder you can add chicken or turkey stock near the end of the cook time. You can add what ever vegetables are in your fridge that are nearing the end of their freshness.