Who loves turkey leftovers? We do!
Whether you have leftover turkey from your Thanksgiving feast or an extra rotisserie chicken laying around, this light corn chowder is a hearty meal without all of the extra calories.
Turkey Corn Chowder Recipe
(Courtesy of Cookin Canuck)
Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins |Yield: 6 servings
1 tsp olive oil
1 medium yellow onion, diced
1 stalk celery, diced
1 red bell pepper, diced
2 garlic cloves, minced
1 (4 oz.) can diced green chilies
3 cups low-sodium chicken broth
1 1/4 cups frozen corn kernels
1/2 tsp salt
1/4 tsp ground pepper
1/4 cup all-purpose flour
2 cups skim milk
2 1/2 cups shredded cooked turkey (or chicken)
3/4 cup shredded Cheddar cheese
1/4 tsp cayenne pepper
Green onion, thinly sliced (for garnish)
Heat the olive oil in a large saucepan set over medium heat. Add the onion, celery, red pepper and garlic and cook until the vegetables are beginning to soften.
Add the green chilies and cook for 1 minute.
Pour in the chicken broth, bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
Add the corn and simmer for 3 minutes.
Place the flour in a medium bowl and slowly whisk in the milk until the mixture is smooth.
Slowly whisk the milk mixture into the soup, along with the salt and pepper. Cook, whisking frequently, until the soup is thickened, about 15 minutes.
Stir in the turkey (or chicken), Cheddar cheese and cayenne pepper. Stir until the cheese is melted.
Ladle into soup bowls, garnish with green onions and serve.