A Jersey girl through and through, Carolyn grew up spending her summers down in Avalon, NJ. As a young girl, she often cooked alongside her mother and grandmother, whose seafood creations instilled a true passion for fresh, local produce...
Turn that leftover turkey into a warm, rich, comforting chowder!
Leftover turkey? Why not make a huge pot of this hot and creamy turkey and cheese chowder! Perfect for a crisp November night, hanging around with family and friends!
Turkey and cheese chowder recipe
2 tablespoons butter
2 cups onion, diced
1 cup celery, diced
3-4 cloves garlic, diced
1 cup corn (if desired)
1 teaspoon cayenne pepper (add a bit more later if you desire more heat)
1 teaspoon thyme (fresh or dried)
1/4 cup dry sherry
2 large Russet potatoes, peeled and cut into cubes
10 grates fresh nutmeg
4 cups low-sodium turkey or chicken stock
2 cups milk (or 1 cup cream, 1 cup milk)
1/4 cup cornstarch
3-4 cups leftover shredded turkey (a combination of light and dark meat works best)
2 cups grated cheddar cheese (plus more for garnish if desired)
In a large stockpot, over medium heat, begin melting the butter. Once melted, add onion, celery and a nice pinch of salt and saute about 5-8 minutes, until soft and fragrant.
Add garlic and corn to the pot and saute, stirring often, another 2 minutes. Add cayenne pepper and thyme and stir together well. Add sherry and continue cooking, stirring often, another 3-4 minutes.
Add potato cubes, nutmeg, another pinch of salt and mix well to incorporate all ingredients.
Add stock and bring to a boil. Once boiling, cover pot and turn down heat to a simmer and continue cooking about 15 minutes, or until potatoes are fork tender.
In a separate medium-size bowl or mixing cup, add milk and cornstarch and whisk together well until there are no lumps. Slowly add the milk-cornstarch mixture to the pot, whisking continuously until it's all added.
Turn up the heat to medium and bring the chowder to a light boil/simmer, stirring very often. Turn down heat to a simmer, stir in turkey and cheese and allow the chowder to continue cooking about 10 minutes, stirring often, until the cornstarch is cooked off and the chowder is thickened and hot.
Salt if needed. Serve with additional cheese on top, chives and toast points if desired.
As with many soups and chowders, this turkey and cheese chowder is better made a day in advance. To reheat, remove chowder from the refrigerator and (for optimal results) bring chowder to room temperature and then reheat over low, stirring often, until chowder is hot and ready to serve.