Change up the way you use up leftover turkey and make my easy recipe for Potato Corn Chowder with Turkey!
Every year I typically make the same things over and over again with my leftover turkey; traditional turkey soup, Turkey Tetrazzini, Chipotle Turkey & Black Bean Soup, and Turkey & Stuffing Dumpling Soup. I wanted to “spice” up this year’s turkey soup and make more of a “chowder”. I used the turkey stock I made as the base in a large stock pot. I also used a package of instant mashed potatoes to thicken up and make this “chowder” cook a bit quicker. I didn’t have any more leftover mashed potatoes on hand–however, you can easily substitute leftover mashed potatoes instead of the packaged potatoes. I haven’t tested it but if I had to make an educated guess I would say to add about 2 cups of leftover mashed potatoes. That should do the trick and give you the same creamy potato consistency. And if you want to get really crazy add in a few unsealed diced potatoes on top of the packet potatoes. I didn’t do this but plan to do this the next time I make the soup to make an even heartier soup!
The secret ingredient in this soup… smoked paprika! A little goes a long way. Of course if you like a spicy soup you could always add in some red pepper flakes. Sadly, spicy food and I know longer mix. It all started last summer when I found out I was pregnant. I instantly wasn’t able to handle any spice. I worked years to build up my spicy food tolerance and just like that down the toilet… literally. I digress… if your looking for a change in the normal leftover turkey soups… this potato corn chowder with turkey is the magic recipe for you and your family!
Katie Original Recipe
Potato Corn Chowder with Turkey
Ingredients
- 2 tbsp unsalted butter
- 1/2 red bell pepper diced (about 1/2 cup)
- 1 cup carrots diced
- 3 stalks celery diced
- 1 onion diced
- 1/2 cup mushrooms diced
- 2 cups frozen corn
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp smoked paprika
- 1 tbsp diced parsley
- 2 oz. package of potato flakes original mashed potatoes
- 8 cups turkey stock
- 2 cups turkey diced
Instructions
- In a large stock pot, melt the unsalted butter, add the red bell pepper, carrots, celery, onions, mushrooms, and frozen corn.
- Cook on high for 5 minutes until vegetables are soft (stirring often). Then reduce to medium and cook for an additional 10 minutes (stir as often as needed--if vegetables start to stick add a little stock to the pot). Season vegetables with salt, pepper, smoke paprika, and parsley.
- Add the potato flakes and mix for 30 seconds coating the vegetables with the powder flakes. Then add in the turkey stock.
- Stir well and add turkey. Simmer for 20 minutes--soup will begin to thicken. Ladle soup into bowls and enjoy.
This looks delicious, Katie! Pinned!
Thanks Keri! I just made a big pot for my family… so good!
I am a soup eater. This is a of course perfect with leftover turkey.
Me too! I love soup all year long!