Use Up Those Thanksgiving Leftovers with this Comforting Turkey & Corn Chowder

overhead view of a bowl of turkey corn chowder on a wood board with a baguette and glass of white wine

A soup so good, you'll wish it was Thanksgiving every weekend. 

by Erin Henderson

This comforting soup is a delicious way to use up your Thanksgiving leftovers. After all, sandwiches, moist maker or not, get a little uninspired after a while.

If you still have the energy post-holiday, and need to check some family and friends off your “must visit” list, I like to host an after-party lunch for a casual but cozy get-together. 

This rustic chowder is an easy, festive, way to keep the good times rolling. Lay out a few loaves of baguette, toss together a simple salad with an easy vinaigrette (our Lemon-Shallot is my fave), and lunch is served.

Turkey Corn Chowder

Makes: About 3-4 litres

Chef level: easy as throwing leftovers in a pot

Ingredients
  • 2 Tbsp good quality, salted butter
  • 150 g cubed pancetta
  • 1 large onion, cubed
  • 3 Tbsp garlic, diced
  • 2 cups celery, sliced
  • 1 red bell pepper, cubed
  • 1 Fresno chili (or jalapeno), diced
  • ½ cup dry white wine
  • ¼ cup flour
  • ½ Tbsp smoked paprika
  • ½ tsp cayenne
  • S+P, to taste
  • 2 litres turkey, chicken or veg stock
  • 3 cups cooked turkey, chopped
  • 2 cups Yukon gold potato, skin-on, cubed
  • 10-12 sprigs fresh thyme, bundled in kitchen twine for easy removal
  • 3 cups frozen corn kernels
  • 1 can creamed corn (don’t judge)
  • 1 cup whole milk (cream is fine too)
  • 1 tsp white wine vinegar or lemon juice
How You Do It:
  1. Into a deep soup pot over med-low heat, melt the butter and add the pancetta, stirring frequently, cooking until soft and lightly charred in places and fat has rendered.
  2. Add the onion, garlic, celery, bell pepper and chili pepper, cooking for about 3-5 minutes until soft but not browned.
  3. Season lightly with salt and pepper and pour in white wine allowing to cook for a few minutes.
  4. Sprinkle in flour, stirring and cooking for a minute or two, to cook off the raw flour taste and form a bit of a paste.
  5. Sprinkle in paprika and cayenne and pour in stock.
  6. Add potato, turkey, and thyme bundle and bring to a boil, immediately reducing to a simmer.
  7. Simmer for about 20-30 minutes to allow the potato to cook through and break down slightly.
  8. Add in frozen corn and canned creamed corn and stir to combine and cook through, about another 10 minutes.
  9. Finish with milk, stirring to combine.
  10. Remove thyme bundle, check for seasoning, add a squirt of lemon or tsp of red wine vinegar to brighten, and serve.
Wine Pairing:

Chardonnay is your safest and easiest bet here. Everything about this dish: the creamy broth, the sweet corn, the mild turkey echos the flavours and structures of a Chardonnay.

However, (if you are looking for a red, and who isn’t when the winds howl through the grey October days?), I would go for medium bodied Cabernet Franc from Loire. The salty richness of the chowder will boost the wine’s cherry flavours, while the natural herbal element of the Cab Franc is echoed nicely in the pepper and herbs of the dish.

Find out what fall cheeses pair best with red wine in this video!

 

 

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