How To Serve

This is a simple soup recipe that is great for cold weather. Serve it either as a lunch, a starter, or a dinner paired with crusty fresh bread and a salad with Creamy Italian Dressingor Blue Cheese Vinaigrette. It is such a great way to use Thanksgiving leftovers.

Basic Ingredients But Lots of Flavor

For seasoning there’s onion, 2 chicken bouillon cubes, celery, carrots, pepper, Cajun seasoning, and thyme. Two types of canned corn are added. A can of whole corn kernels and a can of creamed corn. The creamed corn helps add a little more creaminess to the chowder.

A combination of milk and half-and-half makes a creamy base for this chowder. Use heavy cream instead of half-and-half for even more richness.

For extra flavor, use turkey broth instead of water. It is really easy to make. Just save your turkey carcass, cover it with water and boil for several hours. You can add celery, onion, carrot, and parsley for more flavor if you want but it’s not necesarry. The house will smell wonderful while the broth cooks.

Make Ahead and Storage

Can be made a day in advance and reheated in the microwave or on the stove. Leftovers will keep for 4 to 5 days in an airtight container in the refrigerator.