Tag: turkey

TURKEY CORN CHOWDER – Butter with a Side of Bread by Gordon Ramsay

Leftover Turkey Chowder is a creamy, cheesy soup recipe made with leftover turkey, bacon, corn, and potatoes! Easy homemade corn chowder soup with bright, rich flavor for the perfect comfort food.

You’re going to love this Turkey Corn Chowder! Making this leftover turkey chowder is incredibly easy and every bowl packs a lot of flavors and colors that can warm up even the coldest of Fall nights. While it’s arguably the best turkey chowder recipe ever, I’ll let you be the judge.

What is Turkey Corn Chowder?

This turkey chowder is a thick and creamy soup packed with delicious vegetables, meat, and cheese. Every bite is a harmonious blend of potatoes, bacon, corn, turkey, and more. It’s super simple and easy to make, and the perfect excuse for buying a larger-than-needed turkey on Thanksgiving JUST so you can have leftovers to make this fabulous turkey chowder with corn.

Leftover Turkey Chowder Ingredients

-Bacon: We need 4 slices of thick cut bacon and we’re going to reserve a little bit of the bacon grease for this soup as well so that we can infuse the bacon flavor throughout the soup.

-Onion: 1 small diced onion is perfect for adding a little sweetness once cooked. Yellow onions or white onions would be preferred.

-Bell Pepper: You’ll need a diced bell pepper with the seeds removed. Adding the seeds will cause the soup to be spicy, we don’t want that- we just want the flavor of the bell peppers.

-Garlic: 3 cloves of fresh minced garlic will flavor this dish well but you can also use jarred minced garlic if you have it on hand.

-Salt and Pepper: We will need 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to season this soup. You can always add more at the end, to taste.

-Flour: 2 tablespoons of all-purpose flour will act as the thickener for this soup so that it has a better chowder-like consistency.

-Stock: We will need 4 cups of chicken stock or turkey stock to help make our soup base. This is roughly (2) 32oz boxes of stock or 4 cans depending on which you buy.

-Potato: 1 large baking potato (russet) peeled and diced small will help to add texture, and a filling ingredient to our chowder.

-Corn: We need 1 cup of corn. You can use frozen or a can of drained and rinsed whole kernel corn depending on what you have on hand. Frozen can be added as-is without thawing.

-Turkey: We need 3 cups of shredded or diced leftover turkey meat to make sure that this soup is packed with meaty goodness.

-Half and Half: Just 1/2 cup of half and half is enough to make this soup turn into a creamy color and add a flavorful addition to the broth.

-Cheese: Of course 2 cups of shredded cheddar cheese makes this soup taste incredible. Save a little extra for topping on your bowl before serving. Yum!

-Parsley: Optionally for added color, you can garnish the top of the soup with a tablespoon of finely chopped parsley.

How to Make Leftover Turkey Chowder

Cook your bacon in a large stockpot until crispy. Set the bacon aside for later and reserve 2 tablespoons of grease in the pot.

Cook the onions and bell peppers until soft (about 5 minutes) while stirring occasionally. While they are cooking, remember to scrape up the bottom of the pot to remove any stuck bacon bits.

When the onion and bell pepper have finished cooking, add int he garlic and stir constantly for about 30 seconds until fragrant.

Add the salt and pepper. Then add in the flour and stir until it absorbs all of the liquids inside the pot. Cook for an additional 2 minutes, stirring constantly.

Slowly pour in the stock and whisk until there are no more lumps. Add in the potatoes and the corn and bring the pot to a boil.

Reduce the heat to a simmer and simmer until the potatoes are cooked (about 10-15 minutes). Remember that the smaller the potatoes are, the faster they will cook. Stir occasionally.

Add the turkey, the half and half, and the cheese to the soup. Chop up the bacon and add half of it to the pot as well. Stir to combine.

The soup will be finished cooking when the cheese is melted and everything has warmed through (about 5 minutes).

Serve with more cheddar, the remaining chopped bacon, and the parsley garnish, if desired. Enjoy!

Leftover Turkey Corn Chowder soup recipe

Leftover Turkey Chowder

Print
Pin
Rate

Course: Soups & Stews

Cuisine: American

Keyword: Leftover Turkey Corn Chowder

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 6

Calories: 528kcal

Ingredients

4 slices thick-cut bacon
1 small onion, diced
1 bell pepper, seeds removed, diced
3 cloves garlic, minced
1/2 tsp kosher salt
1/4 tsp black pepper
2 Tbsp all-purpose flour
4 cups chicken or turkey stock
1 large baking potato, peeled and small diced
1 cup corn
3 cups leftover turkey, diced or shredded
1/2 cup half and half
2 cups shredded cheddar cheese, plus more for serving
1 Tbsp fresh parsley, fine chop, optional for garnish

Instructions

In a large stock pot add the bacon and cook until crispy. Set the bacon aside for later. Reserve 2 tablespoons of the bacon grease and add the onion and peppers, cook until softened, about 5 minutes, stirring occasionally. While they are cooking, scrape the bottom of the pan to release any bacon bits stuck to the bottom.
Once the onion and peppers are softened add the garlic and cook until just fragrant, stirring constantly, 30 seconds. Season with the salt and the pepper.
Add the flour and stir until it absorbs all the liquids. Cook for 2 minutes, stirring constantly.
Slowly pour in the stock and whisk so there are no lumps.
Add the potatoes and corn. Bring to a boil, reduce to a simmer and simmer until the potatoes are cooked (the smaller the pieces the faster they cook), about 10-15 minutes stirring occasionally.
Add in the turkey, half and half, and cheese. Chop the bacon and add half to the pot. Stir to combine until the cheese is melted and everything is warmed through, about 5 minutes.
Serve with more cheddar, the remaining chopped bacon, and optional parsley as garnish.

Nutrition

Can I use chicken instead of turkey?

Absolutely! You can use leftover chicken on hand if you don’t have any turkey. This soup tastes great either way!

How long is turkey chowder good for?

If you properly store your leftovers in a covered container in the fridge, it can last for up to 3-5 days. Reheat before eating to bring it back up to a good temperature.

Can I freeze turkey chowder?

I can’t recommend freezing chowder-like soups because the dairy product (in this case half and half) doesn’t hold up well to freezing and thawing. The results will be grainy and unappetizing as the dairy will separate.

If you plan on freezing this soup in advance, then cook it without the half and half added and let it cool before stirring. When you reheat it later, add in fresh half and half and you should be able to enjoy fresh soup without any problems.

This turkey corn chowder is a fabulous and filling soup recipe that is perfect for leftover turkey that you may have on hand. You’re going to love how simple and easy it is to make a warm and filling leftover turkey chowder with corn and bacon.

TURKEY POT PIE RECIPE – Butter with a Side of Bread by Gordon Ramsay

Turkey pot pie made with tender bits of turkey & vegetables in a creamy gravy topped with a crisp golden pie crust. Easy comfort food recipe to make that’s perfect for using up leftover turkey!

Making a leftover turkey pot pie is a great way to use up some of that extra bird you have laying around. Those birds are bred to be huge, so there’s always something left over to use in future meals. This is possibly one of the greatest things about buying and roasting a turkey, am I right? This pot pie hits all the best notes, with flavor, aroma, appearance, and comforting goodness it’s sure to become an after-Thanksgiving tradition.

What is turkey pot pie?

Turkey pot pie is a simple one crust baked casserole dish style meal. Not served in a tradition double crust pie, this one let’s you get the great taste of a pot pie without to much of a hassle. Less hassle- more enjoyment! With fresh herbs, vegetables, and several cups of cooked turkey, this pot pie is made from scratch without the need of condensed soups- although we do use a premade crust, because it makes life easier.

Turkey Pot Pie Ingredients

-Butter: With 8 tablespoons of unsalted butter, we will have plenty of flavorful and rich fats to help get our cooking off the ground.

-Onion, Carrot, Celery: These are the mirepoix mix that will start us off to a flavorful and aromatic base for this pot pie filling. You will need 1/2 cup measures each of diced carrot, celery, and onion.

-Garlic: Garlic is another great aromatic that works well in everything. With 2 minced cloves of garlic, we can add a lot of great flavor to the pie.

-Fresh herbs: We will need a tablespoon of finely chopped fresh thyme and 1 1/2 teaspoons of finely chopped fresh rosemary. Dry versions can be used but fresh tastes so much better!

-Flour: With 1/2 cup of all-purpose flour we can create a thickened filling that isn’t running all over the place.

-Half and Half: We need 1 cup of half and half added to the filling for flavor and a creaminess that is incredible.

-Chicken stock: 2 1/2 cups of chicken stock will add more flavorful liquid to the pot pie. Broth can also be substituted.

-Turkey: We need 4 cups of leftover turkey (either chopped or shredded). This will give us plenty of meat in every bite.

-Salt: Adding 1 teaspoon of salt to the mix we enhance the flavors

-Black pepper: We just need 1/2 teaspoon of pepper to help season this filling. Freshly ground is recommended but use what you have on hand.

-Frozen peas: Have you ever seen a pot pie without peas? With 1 cup of frozen peas, we add color and vegetables into the dish.

-Refrigerator pie crust: This is the simplest way to make the crust without all of the work, but feel free to make your own single pie crust recipe if you want to make this recipe entirely from scratch.

-Egg: We will create our own egg wash using 1 beaten egg. This will get brushed over the top of the dough and create a golden brown color once baked.

How to Make Turkey Pot Pie

Preheat your oven to 375F degrees.

Over medium-low heat on the stove, heat a large skillet. Melt the butter and add in the onion, carrot, and celery. Cook until softened and the onions are translucent (about 10 minutes) stirring occasionally.

Add in the garlic, thyme, and rosemary. Stir constantly and cook for another 30 seconds until fragrant.

Whisk the flour into the pan to combine. Cook for 2 minutes, stirring occasionally.

Slowly add in the half and half and the chicken stock, while whisking constantly to avoid lumps.

Bring the mixture to a simmer and let it simmer until it’s thickened (about 5 minutes).

Take the skillet off of the heat and add in the turkey, salt, pepper, and peas.

Grease a 10 inch baking dish and pour the filling into the dish.

Top the dish with your prepared baking dish and cut a few slits in the top for venting.

Whisk together the egg and a splash of water in a small bowl. Brush the egg wash over the top of the pie crust.

Bake in the oven for 30-35 minutes until golden brown. Let the pie sit for about 10 minutes to cool and thicken.

Cut, slice, and serve.

Turkey Pot Pie

Print
Pin
Rate

Course: dinner, Main Dish

Cuisine: American

Keyword: Turkey Pot Pie

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 8

Calories: 397kcal