Home » Corn » Turkey Corn Chowder with Wild Rice

Turkey Corn Chowder with Wild Rice

Turkey Corn Chowder with Wild Rice

Turkey Corn Chowder with Wild Rice

I love to make turkey wild rice soup the day after Thanksgiving using the turkey carcass to make bone broth.  It’s been a tradition in the Castle for 20 years or more.  When I recently bought a full turkey breast to roast I decided to make bone broth afterwards and sneak in an extra pot of soup.  I wanted to include some of the sweet corn I’d frozen this fall as well.  It was a melding of my turkey soup with corn chowder.

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.

Sauté onions and celery in a drizzle of oil until translucent

Sauté onions and celery in a drizzle of oil until translucent

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.

Melt butter and add flour. Stirring constantly, cook for 5-6 minutes

Melt butter and add flour. Stirring constantly, cook for 5-6 minutes

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.

Add broth and cream and stir until it begins to thicken.

Add broth and cream and stir until it begins to thicken.

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.

Stir in corn and wild rice

Stir in corn and wild rice

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.

Add turkey and heat through, about 10 minutes

Add turkey and heat through, about 10 minutes

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.

Taste test for seasoning

Taste test for seasoning

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.

Turkey Corn Chowder with Wild Rice

Turkey Corn Chowder with Wild Rice

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

Turkey Corn Chowder with Wild Rice

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.

Yield: about 12 servingsTiara Logo

Advertisements

Tell me your thoughts...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s