Corn chowder with a smokey kick. This chowder is a great way to use leftover turkey (or chicken) and turn it into a rich, bone warming hearty soup that will make you wish Thanksgiving came every month.
- 1 Turkey Carcass left over from Thanksgiving dinner
- 1 Carrot, large, rough cuts
- 3 Celery Stalks, large, rough cuts
- 1 Onion, large, quartered
- 1/2 cup Mushrooms, sliced
- 1 bunch Italian Flat Leaf Parsley
- 8 Sage Leaves on stem
- 3 sprigs Thyme
- 2 Bay Leaves
- 2 tsp Kosher Salt
- 1 tsp Black Pepper Corns, cracked
- 16 cups Water, cold
- 6 slices Smoked Bacon
- 2 cups Corn Niblets, canned or fresh
- 1 tbsp Canola oil
- 1 cup Onion, chopped
- 1 clove Garlic, finely chopped
- 1 Red Bell Pepper, seeded and chopped
- 1/2 tsp Hot Chilli Sauce or finely chopped Jalapeño Pepper
- 1/2 tsp Cumin
- 1/2 tsp Smokey Paprika
- 1 cup Potato, peeled and diced
- 4 cups Turkey Stock
- 2 cups Turkey Shredded
- 1 cup cream
- 2 tsp Flour
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper, freshly ground
- 3 tbsp Italian Flat Leaf Parsley, chopped
- Prepare bouquet garni by wrapping all the herbs in cheesecloth and tying with string.
- Place turkey carcass, vegetables, bouquet garni, salt and pepper in a large stock pot.
- Pour in 16 cups of cold water and bring to a boil for 10 minutes then reduce to a simmer for 4 to 5 hours, skimming as needed. Stock will reduce down to about a quarter of what you started with.
- Strain stock and reserve for soup or freeze for later.
- Pick meat off bones to use in soup.
- Cook bacon in a large pot over medium heat until crisp. Drain on a paper towel, chop into small pieces and set aside, reserving a tbsp of fat in the pot.
- While the bacon is crisping coat a skillet with some canola oil over medium heat and sauté the corn, stirring often until the corn is lightly browned.
- Purée half of the corn in a food processor. Combine the puréed and whole corn in a bowl and set aside.
- Return the bacon pot to medium heat and add onion and garlic sautéing for about four minutes until softened and fragrant.
- Add the red pepper and sauté for another two minutes.
- Add the jalapeño, cumin and paprika stirring one minute more.
- Add the potato, stock, corn mixture and turkey.
- Bring to a boil, then reduce to a simmer and cover for about fifteen minutes until the potato is tender.
- Whisk together the cream and flour and gradually stir into the chowder.
- Season with the salt and black pepper. Adjust as needed.
- Continue to simmer for about three minutes or until slightly thickened and heated through.
- Serve in bowls and garnish with crumbled bacon and chopped parsley.