Winter days always call for something warm and cozy. There is nothing better than sitting down to a big, warm bowl of soup. If I have a moment of peace, I’ll even try and enjoy it in a nice chair so I can hold the bowl and warm my hands up that way as well. This turkey soup, or chowder, hits all of the right notes. It has become the staple in my family, even replacing chicken noodle! With classic ingredients like carrots, celery, potatoes, and cheese, how can you go wrong?
While I make this whenever we have turkey here, this a great way to use up your Thanksgiving leftovers. In my house, at least one of the turkey legs isn’t touched, and I always have a carrot, celery, and potatoes hanging around after the festivities. If you want, you could even throw in some other meat from the turkey as well. I’ve noted in the recipe where you can use either an uncooked, frozen turkey leg or a cooked, leftover turkey leg. Serve this on its own, with some rolls or biscuits, or a nice salad and you’ve got yourself an easy winner!
- 5 cups water
- 1 celery stalk, with top, sliced 1/4″ thick
- 1 medium carrot, sliced 1/4″ thick
- 1 frozen turkey leg, thawed (or leftover cooked turkey leg)
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp dried basil leaves
- 1/2 cup diced yellow onion
- 1 lb russet potatoes, 1/2″ cubes
- 1 10oz. pkg frozen corn
- 2 1/2 Tbsp all-purpose flour
- 1 cup milk
- 1/2 cup grated Cheddar cheese
- Chopped parsley for garnish
In a large stock pot, add water, celery, carrot, turkey leg (if using frozen, if using leftover cooked wait), salt, pepper, and basil. Cover and bring to a boil over high heat. Reduce the heat to low and simmer for 1 1/2 hours or until the turkey is very tender. Remove the turkey leg and place on a cutting board to cool slightly.
Add the onion, potatoes, and corn to the pot and simmer, covered, for 40 minutes. Meanwhile, when the turkey is cool enough to handle remove and discard the skin and bones. Cut the turkey meat into 1/2″ pieces. Test the vegetables in the soup to see if they are tender. Add the meat (add previously cooked, leftover turkey meat here as well) and cook for a few minutes until the meat is hot.
Place flour in a small bowl and gradually stir in milk, using a whisk to stir and remove all lumps. Pour the milk mixture into the soup, stirring constantly. Add the grated cheese and cook, stirring constantly, until the soup returns to a boil.
Cook for several minutes longer, stirring constantly, until the cheese has melted and the sou has thickened slightly. Serve hot, filling soup bowls and garnishing with parsley.
Serves 6, makes 64oz.
Adapted from McCall’s Cooking School 1984