I simmered the turkey bones in a large pot for about 5 hours then strained the bones out. I let the broth cool and refrigerated it for the next day. I had about 8 cups of turkey broth.The next day I decided an onion and sautéed it in a drizzle of oil in the soup pot. I diced 4 stalks of celery and added it to the sautéed onions. I let them sauté until they were both translucent. I was making a big pot of soup so I added a 1/2 cup of butter to the pot and when it had melted I stirred in 1/2 cup flour. I let it cook for 5-6 minutes until it was beginning to turn to a light brown color. I added the 8 cups of turkey broth and 2 cups of cream and stirred until it began to thicken. I added about 12 cups of potatoes that I’d scrubbed and cubed along with 2 cups of shredded carrot. I also added 4 cups of my frozen sweet corn. I seasoned the soup with a teaspoon of minced garlic, a teaspoon of salt and a teaspoon of black pepper. I let the soup come to a boil, then turned the heat to medium low and let it simmer for 30 minutes. I stirred it occasionally. Meanwhile I’d been cooking my wild rice according to package directions. I ended up with about 3 cups of wild rice which I added to my soup pot. I also added 3 cups of diced turkey and stirred well. I let the soup simmer for about 10 more minutes to allow the turkey to heat through and the potatoes to be fairly soft. I taste tested the soup and added more salt and pepper until I was happy with the seasoning. It took quite a bit of salt since I hadn’t added any salt to my homemade turkey broth. My soup wasn’t as thick and chowder-y as I’d liked. I made a cornstarch slurry with cold water and added it to my bubbling soup. I stirred until it was thickened and let it simmer for about 5 more minutes to cook the starch flavor out. My finished soup was delicious. I love wild rice and turkey together in a soup. I add lots of wild rice, unlike most recipes that call for just a sprinkling that doesn’t add much flavor. The corn added a bit of a sweetness that added to the creamy goodness of the soup. I was very pleased that tweaking my turkey wild rice soup recipe with sweet corn resulted in a comforting, flavorful soup. The yield on this recipe? Probably about 12 servings. I wanted a big batch as I wanted to freeze portions. I froze 6 good-sized containers and will enjoy them microwaved for lunches.
Turkey Corn Chowder with Wild Rice
1 onion; diced (about 1 cup)
4 stalks celery; diced (about 1 cup)
drizzle of oil
1/2 cup butter (1 stick)
1/2 cup flour
8 cups turkey stock
2 cups cream
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon black pepper
4 cups corn
12 cups diced potatoes (I left the skins on)
3 cups roast turkey; diced
salt and pepper to taste
cornstarch slurry for extra thickening if desired
Sauté onion and celery in a drizzle of oil in a soup pot until translucent. Add butter and let melt. Stir in flour and cook for 5-6 minutes until your roux begins to turn golden.
Add turkey stock and cream. Stir well until no lumps remain. Stir in garlic, salt, pepper. Add corn and potatoes. Bring to a boil then reduce heat to medium low and cook for 20 minutes or until potatoes are just fork tender.
Add turkey and salt and pepper to taste. Cook for 5-10 minutes until turkey is heated through. Add cornstarch slurry if more thickness is desired. Taste test again for seasoning and serve.