With so many veggies at their peak in the fall, it’s a great time to make a hearty bowl of chowder. This recipe makes great use of leftover roasted turkey and stock, too – often we’ll just use a meaty stock that has not been strained, rather than measure out leftover roast chicken or turkey. This soup is equally delicious with leftover chopped ham in place of the chicken.
As with most soups, ingredients can be played with and measurements are approximate – use what you like, add more carrots if you like carrots, add a handful of baby spinach (we did, when we reheated the leftovers) or chopped kale or chard. Soup is infinitely versatile, inexpensive, and can be frozen for a quick meal down the road.
- canola or olive oil, for cooking
- 1 large onion, finely chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- 1 cup leftover shredded roasted chicken or turkey
- 2 Tbsp. flour
- 1 tsp. thyme
- 1 L chicken stock
- 1-2 small thin-skinned potatoes, unpeeled and diced
- 1 cup sweet kernel corn
- 1/2 cup half & half (or to taste)
- salt and pepper, to taste
- Drizzle some oil into a large saucepan set over medium-high heat. Add the onion, celery and carrot and cook until soft. Add the chicken or turkey, sprinkle with the flour and thyme and cook, stirring, for another minute. Stir in the stock, add the potatoes and bring to a simmer. Reduce heat, cover, and cook for 8-10 minutes, until the potatoes are tender.
- Stir in the corn, and cream if you’re using it, and allow the chowder to return to a gentle simmer. Season to taste with salt and pepper. Serves 4.