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Turkey Corn Chowder
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Savory smoked turkey leg enhances creamy corn and potato chowder.
Ingredients:
  • 3 potatoes, peeled and diced
  • 2 smoked turkey legs
  • 0.25 cup butter
  • 1 large onion, chopped
  • 3 tablespoons all-purpose flour
  • 1 (32 ounce) carton chicken broth
  • 1 (16 ounce) package frozen corn
  • 1 quart light cream
Instructions:
  • In a pot, submerge the potatoes in salted water, bring to a gentle boil, then simmer covered until tender, approximately 20 minutes. Drain and let them steam for a minute or two. Remove meat from turkey legs, discard bones and tendons, chop the turkey meat, and keep it aside.
  • In a soup pot over medium heat, melt the butter and sauté the onion until translucent, about 8 minutes. Add flour and stir until a paste forms, then let it cook for about 1 minute. Whisk in chicken broth, potatoes, turkey, and corn; bring to a low boil and thicken for 5 minutes. Use a potato masher to slightly crush the potatoes and veggies. Pour in cream, simmer for 5 minutes, stirring constantly. Season with salt and pepper to taste. Enjoy!

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