Name: Creamy Leftover Turkey Chowder
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: Butter (4 tbsp); Onion (1, chopped); Celery (2 stalks, diced); Carrot (1, diced); Garlic (2 cloves, minced); Dried Sage (1/2 tsp); Fresh Thyme (3-4 sprigs or 1/2 tsp dried); Flour (3 tbsp); Turkey or Chicken Stock (7 cups); Bay Leaves (2); Potatoes (2, diced); Sweet Potato (1, diced); Cooked Turkey (3 cups); Frozen Vegetable Mix (1 1/2 cups); Double Cream (1 cup); Salt and Pepper; Fresh Parsley (1 tbsp, chopped)

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Creamy Leftover Turkey Chowder is the ultimate comfort food, especially when you have some leftover turkey from the holidays. The moment you ladle it into a bowl, the rich, creamy broth envelops tender chunks of turkey and the colorful assortment of seasonal vegetables. The aroma fills your kitchen, evoking warmth and nostalgia. I remember my grandmother making a similar chowder every Thanksgiving, using her special stock to bring everything to life. It’s a delightful way to savor those cherished family moments, bringing everyone to the table with its cozy presence. As the holidays approach, there’s nothing quite like enjoying this soup with loved ones, and it’s quick to whip up when you need a satisfying meal. Let’s dive into this comforting bowl of goodness!

Table of Contents

Why This Is The Best Creamy Leftover Turkey Chowder Recipe
Ingredients You’ll Need
How to Make Creamy Leftover Turkey Chowder
Tips for Success
Serve It With
How To Store & Reheat Leftovers
Tips & Variations
Recipe FAQs
Creamy Leftover Turkey Chowder

Why This Is The Best Creamy Leftover Turkey Chowder Recipe

What makes this Creamy Leftover Turkey Chowder stand out? First off, it’s incredibly simple and quick to prepare, clocking in at just a 10-minute prep time and 35 minutes of cooking. The vibrant flavors harmonize beautifully, making each spoonful a delightful experience. Picture a bowl filled with luscious cream, tender turkey, and colorful veggies that are as pretty as they are delicious. This chowder is perfect for various occasions, whether it’s a cozy family dinner or a potluck with friends. Plus, it can be easily adapted to meet different dietary needs, especially if you need gluten-free options.

Ingredients You’ll Need

Butter (4 tbsp): I recommend unsalted butter to control the saltiness of your chowder. This rich fat adds a depth of flavor that forms the base of your soup. If you want a healthier option, you could use olive oil, but the taste will vary slightly.
Onion (1, chopped): A sweet onion is great for this recipe, providing a wonderful aromatic base that enhances the overall flavor of the chowder. You can substitute with shallots for a milder flavor.
Celery (2 stalks, diced): This crunchy vegetable adds texture and a hint of natural sweetness. If celery isn’t available, diced bell peppers can work in a pinch.
Carrot (1, diced): Carrots bring a sweet earthiness to the chowder. For a twist, try using parsnips for a more robust flavor.
Garlic (2 cloves, minced): Aromatic garlic adds another layer of flavor. Feel free to increase the amount if you’re a garlic lover!
Dried Sage (1/2 tsp): Sage pairs perfectly with turkey, imparting a warm, earthy flavor. If you have fresh sage, you can use about one teaspoon instead.
Fresh Thyme (3-4 sprigs or 1/2 tsp dried): This herb enhances the aroma of the chowder. Fresh thyme is more potent, so use it sparingly compared to dried varieties.
Flour (3 tbsp): A key ingredient for thickening your chowder and making it irresistibly creamy. Consider using cornstarch for a gluten-free option; just mix it with a small amount of cold water before adding it in.
Turkey or Chicken Stock (7 cups): Homemade stock makes a difference in flavor depth, but store-bought is convenient. If you want a lighter option, use vegetable stock.
Bay Leaves (2): These leaves are crucial for adding complexity and fragrance, but remember to remove them before serving.
Potatoes (2, diced): Regular potatoes add heartiness to the chowder. You can substitute them with Yukon gold or use sweet potatoes for a unique twist.
Sweet Potato (1, diced): The sweet potato adds a touch of sweetness and color, making the chowder visually appealing.
Cooked Turkey (3 cups): Using leftover turkey is perfect for this recipe, but rotisserie chicken works great too.
Frozen Vegetable Mix (1 1/2 cups): A mix including carrots, peas, green beans, and corn is easy and provides a medley of flavors. Fresh vegetables can also be used, but they may require adjusted cooking times.
Double Cream (1 cup): This rich cream creates that luxurious texture. If you’re looking for a lighter option, half-and-half is a good substitute.
Salt and Pepper: These basic seasonings bring balance to the flavors. Adjust according to your taste preferences.
Fresh Parsley (1 tbsp, chopped): As a garnish, parsley adds a fresh pop of color and flavor to your chowder.

How to Make Creamy Leftover Turkey Chowder

Melt the Butter

In a large pot, begin by melting 2 tablespoons of butter over low heat. Add the chopped onion, diced celery, and carrot. Sauté these vegetables for about five minutes until they soften and the onion becomes translucent. This process extracts the natural sugars and builds the flavor foundation of your chowder.

Add Herbs and Flour

Once your vegetables are beautifully softened, introduce the remaining butter along with the minced garlic, sage, and thyme. Stir everything together and let it cook for about 30 seconds until fragrant. Now, sprinkle the flour over the vegetable mix, stirring it well to coat everything evenly. This forms a roux that will thicken your chowder and add richness.

Incorporate Stock and Simmer

Gradually pour in the turkey stock, stirring constantly to dissolve the roux into the liquid. Add the bay leaves, then increase the heat to medium-high, bringing your mixture to a gentle simmer. This step is crucial as it develops the flavor and encourages all the ingredients to meld together.

Cook the Vegetables

Next, add the diced regular and sweet potatoes, along with your cooked turkey and frozen vegetable mix. Bring the chowder back to a simmer, then lower the heat and let it cook for about 15 minutes or until the potatoes are tender. This is when the magic happens; you’ll start to smell the comforting aroma wafting through your kitchen!

Stir in the Cream

Once the vegetables are softened, stir in the double cream and allow the chowder to warm through until it gently bubbles. Taste, and season with salt and pepper if needed. Finally, mix in the freshly chopped parsley for that brilliant green finish and remove the pot from the heat.

Tips for Success

Avoid overcooking the vegetables; they should remain tender-crisp for the best texture.
Use room temperature ingredients wherever applicable for even cooking.
If your chowder feels too thick, don’t hesitate to add a little more stock or water to loosen it up.
For extra flavor, consider adding a splash of white wine after introducing the stock.
When reheating, do so slowly over low heat to prevent the cream from separating.

Serve It With

Complimentary crusty bread for dipping.
A sprinkle of shredded cheese, such as cheddar or parmesan, on top for added creaminess.
A side salad for a refreshing contrast to the warm chowder.
Your favorite hot sauce for those who enjoy a little heat.

How To Store & Reheat Leftovers

Room Temperature: Let the chowder sit out for no longer than 2 hours before refrigerating.
Refrigeration: Store the chowder in an airtight container for up to 3-4 days.
Freezing: To freeze, portion the chowder into freezer-safe containers and keep for up to 3 months. Allow it to cool before sealing.
Reheating: When ready to enjoy, reheat on the stove over low heat for about 15-20 minutes, stirring occasionally. You can also use the microwave in short bursts of 1-2 minutes, stirring in between.
Quality Notes: Keep in mind that the texture may change slightly after freezing, but a gentle stir can help restore its creamy body.

Tips & Variations

Swap out turkey for chicken or even ham if you want a different flavor profile.
Think about adding a hint of spice with red pepper flakes or diced jalapeños for some heat.
Experiment with different herbs like rosemary or oregano to personalize the flavor.
Incorporate seasonal veggies, such as zucchini or corn in summer, to keep things fresh.
Make it vegan by substituting turkey with chickpeas and using coconut milk instead of cream.

Recipe FAQs

Can I use fresh vegetables instead of frozen?
Absolutely! Using fresh vegetables can enhance the flavor profile. Just be aware that cooking times may vary slightly, so keep an eye on them to ensure they don’t overcook.

Is there a gluten-free option for this chowder?
Yes! Simply replace the flour with a gluten-free flour blend or cornstarch mixed with a bit of cold water. This will help thicken the chowder without any gluten.

How can I make it more flavorful?
For a flavor boost, consider sautéing some chopped bacon with the vegetables at the beginning. This adds a smoky depth that complements the chowder beautifully.

Can this chowder be made in advance?
Definitely! It can be prepped a day in advance, allowing the flavors to meld overnight. Just store it in the refrigerator and reheat when you’re ready to serve.

In conclusion, this Creamy Leftover Turkey Chowder is not just a recipe; it’s a wonderful way to gather family together, share stories, and savor the flavors of the seasons. With its accommodating nature, there’s no end to the variations you can create. If you haven’t tried it yet, gather your ingredients and enjoy every warm, hearty bite of this comforting soup. Happy cooking!

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