Total Time
25mins
Prep 5 mins
Cook 20 mins

This recipe is super quick, easy, and absolutely delicious. I make it the day after Thanksgiving to get rid of the leftover turkey and corn we always have at our feast. The sour cream gives the soup a bright, tangy flavor that keeps the soup light, not heavy. To make the turkey stock, simply throw the bones of the turkey in a large pot with a few celery ribs, salt and pepper, and dried thyme, fill with water, and boil for 1-3 hours, or until the stock is the color you are looking for.

Ingredients Nutrition

Directions

  1. Sautee onions, celery, and bell pepper in bacon grease/turkey fat/butter until tender.
  2. Add flour and cook about 3 minutes, but don’t let the flour brown.
  3. Add 2 cans of corn, turkey stock, and lemon pepper seasoning. Cover with a lid and simmer about 10-15 minutes stirring occasionally. At this point, the soup should be about as thick as milk gravy.
  4. Add the milk and sour cream along with the turkey pieces, and simmer about 5 more minutes.
  5. Serve with shredded cheddar, green onions, and bread for dipping.
  6. *If you prefer not to chop a whole onion or bell pepper for such a small amount, use about 1 cup of the frozen seasoning mix that contains onions, bell pepper, and celery.
Most Helpful

Oh, yeah! Made this yesterday when we had a big 'snow' day (& since this is Southern California, most of it is now gone!) & the chowder was so comforting! I have a good amount of shredded turkey in the freezer, so that was no problem, but I did have to use some of my homemade chicken stock! I'll be keeping this recipe around ~ It's great! Thanks for sharing it! [Made & reviewed in New Kids on the Block tag]

Sydney Mike January 04, 2011

Very good. Added a large potato, diced. Thanks.

romagen April 24, 2011