Creamy Leftover Turkey Soup
Creamy Leftover Turkey Soup with Potatoes and Corn is a rich and hearty chowder that's perfect for using leftovers from Thanksgiving! This easy warming recipe comes together in less than 30 minutes and is sure to be a family favorite.
diced (yellow, brown, or white)
peeled and cut into 1/2-inch cubes (480g)
cubed or shredded cooked turkey
(or drained canned corn) (350g)
(or half and half) (240ml)
Freshly ground black pepper
Thinly sliced fresh chives
In a large stockpot or Dutch oven, heat butter together with olive oil over medium heat.
When the butter is melted add the chopped onions and cook until translucent but not brown, about 3 minutes.
Add the garlic and stir for 30 seconds.
Sprinkle with flour and stir until mixed through, about 30 seconds.
Pour 1 cup chicken broth in and whisk until combined. Then add the remaining broth and the potatoes. Bring to a boil, then let simmer for 10 - 12 minutes until potatoes are tender.
Add cubed turkey, corn, and heavy cream. Cook until heated through, about 3-5 minutes.
Stir in dried thyme and season with salt and pepper to taste.
Sprinkle with chives and serve.
If you prefer a thicker chowder, transfer about half the mixture (before adding corn and turkey in step 6) into a blender and blend until smooth.