Awhile back my P.S. roasted a turkey, made stuffing from scratch, made mashed potatoes and gravy, and added peas to the meal for a vegetable. He did a great job! It took him all day and he washed dishes twice, so I slept in and woke up to a spotless kitchen. The smells were amazing. And it wasn’t a dream! It really happened! What a rare treat.
Actually he’s a great cook with the simple classics, when he takes the time. The temperature was -22°F outside and that was the high for the day. He was not in the mood to go out in the cold, so I got a lovely home cooked meal and didn’t have to lift a finger. That doesn’t happen often. Dessert was leftover chocolate cheesecake in jars. Yes, they actually got lost in the back of the fridge so we had dynamite dessert as well.
My P.S. cleaned the kitchen so well he threw out the turkey carcass, and apologized to me for doing that. I love to simmer it all and make broth for soup. Oh well, there are little cartons of broth in the pantry for a reason. I wanted to make an easy turkey and corn chowder for dinner and the cartons of broth would be fine.
I started by dicing a medium sized onion, two stalks of celery, and three carrots. I sautéed them in a little oil in a dutch oven until the onions were translucent. I like the flavors when they’re sautéed before putting them into the soup broth rather than just throwing in freshly chopped veggies. It sweetens and brings out their flavors more, I think.
I used about 4 cups of turkey broth, then crushed up 4 of my chicken broth cubes and added them to the pot. The broth isn’t very strong flavored and I wanted more or it would be pretty bland once I added the rest of the ingredients. I let the broth and trinity of veggies simmer for about 10 minutes then added 4 cups of chopped potatoes (three really large potatoes). I left the skins on since they were so pretty and I like that touch in my soups and stews. I also added a can of whole kernel corn, juice and all.
I didn’t want a lot of seasoning; I wanted the turkey and corn to be the main flavors. I did add about ½ teaspoon of thyme. I’d dried that myself and it was very strong; you may want a little more. I also added a teaspoon of salt and a teaspoon of black pepper.
I let the pot simmer for 10 more minutes, checking to see if the carrots were softened enough. It always annoys me when I have stubborn carrots that say so firm while my potatoes are falling apart and disappearing. But my timing was good this time, they were both perfect.
I stirred a can of cream corn and 2 cups of milk into my pot and let it heat to bubbling again, about 2 minutes. I thickened the chowder a little with a couple of tablespoons of cornstarch dissolved in water, stirring and letting it cook until the chowder had thickened and the cornstarch flavor had cooked out, 2 or 3 more minutes.
I taste tested the chowder again, and added another teaspoon of salt. My broth isn’t very salty, so I usually end up adding more salt. Tasting before adding salt toward the end of cooking is always the best guide.
I served the chowder in bowls with a simple cucumber and tomato salad and dinner was excellent. Another cold evening and soup was the warming touch. We had rolls with it and jars of chocolate cheesecake for dessert again. I’m going to have to make jars of cheesecake more often; they’re a great little sweet treat to have on hand. They last incredibly long in the fridge, too! My soup didn’t last as long; I portioned it into 3 containers and they went with me to work for lunch that week. When I have to drive in frigid weather, I like to have comfort soup later. Mmmmmm!
Corn and Turkey Chowder
1 medium onion; diced
2 ribs of celery; sliced
3 carrots; sliced
drizzle of oil
4 cups turkey or chicken broth
4 cubes chicken bouillon
4 cup potatoes; diced with or without skins
1 can kernel corn with juice
1/2 teaspoon thyme
1 teaspoon black pepper
1 teaspoon salt
1 can creamed corn
2 cups milk
cornstarch dissolved in water to thicken
Sauté onions, celery and carrots in a Dutch oven with a drizzle of oil until onions are translucent.
Add broth, corn with liquid, bouillon cubes, thyme, salt and pepper and bring to a boil. Let bubble over medium heat for 10 minutes.
Add potatoes and let bubble about 10 minutes more, until potatoes are tender.
Stir in creamed corn and milk. Bring to a boil again, then stir in a couple of tablespoons of cornstarch dissolved in 1/4 cup cold water until chowder is thickened. Let simmer for 4 or 5 minutes until the cornstarch taste is cooked out.
Taste for seasoning, adding salt as desired.