Turkey And Corn Chowder

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This recipe is super quick, easy, and absolutely delicious. i make it the day after thanksgiving to get rid of the leftover turkey and corn we always have at our feast. the sour cream gives the soup a bright, tangy flavor that keeps the soup light, not heavy. to make the turkey stock, simply throw the bones of the turkey in a large pot with a few celery ribs, salt and pepper, and dried thyme, fill with water, and boil for 1-3 hours, or until the stock is the color you are looking for.

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Steps

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Sautee onions , celery , and bell pepper in bacon grease / turkey fat / butter until tender.

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Add flour and cook about 3 minutes , but dont let the flour brown.

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Add 2 cans of corn , turkey stock , and lemon pepper seasoning.

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Cover with a lid and simmer about 10-15 minutes stirring occasionally.

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At this point , the soup should be about as thick as milk gravy.

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Add the milk and sour cream along with the turkey pieces , and simmer about 5 more minutes.

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Serve with shredded cheddar , green onions , and bread for dipping.

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If you prefer not to chop a whole onion or bell pepper for such a small amount , use about 1 cup of the frozen seasoning mix that contains onions , bell pepper , and celery.

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Ingredients

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onion, celery, bell pepper, bacon grease, flour, whole kernel corn, turkey stock, lemon pepper seasoning, milk, sour cream, cooked turkey, salt and pepper