Recipe by Likkel
After the holidays, and the usual turkey dinner, this is the soup that everyone is waiting for! I usually put the vegetables into a crockpot after they are softened and then add the turkey, stock and milk (though I still wait for the last 10 minutes of cooking before adding the corn and cheese). *This year I added the leftover from our Thanksgiving dinner to the soup: stuffing, mashed potatoes and scalloped corn (substituting these for the diced potatoes and creamed corn) and it was great! Plus it helped clear out the fridge!
Top Review by Hedda Lettuce in Ontario
Absolutely delicious! Did not change a thing the first time and the creamed corn was a little too sweet for our taste. Second time I made it with plain niblets. Better flavour for us but the corn tended to sink to the bottom. When I make it next time (and this is a keeper for us!) I'll mash the corn first. I made it stove top and transferred it to my slow cooker to tote to a family gathering. It was a big hit. I have also frozen and re-heated it in portions with success. Well done, Likkel!
- 1⁄2 cup butter
- 1 cup onion, chopped
- 1 cup carrot, diced
- 1 cup potato, diced
- 1 cup celery, chopped
- 2 cups cooked turkey, diced
- 1⁄2 cup flour
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon thyme
- 1 tablespoon parsley
- 2 cups chicken stock (or turkey)
- 4 cups nonfat milk
- 1 cup low-fat cheddar cheese
- 1 (14 ounce) can cream-style corn
Directions See How It's Made
- Saute vegetables in a Dutch oven over medium heat for about 5 minutes, or until just softened, then add the turkey.
- Sprinkle flour and seasonings over the vegetable/turkey mixture. Blend in stock and milk, stirring until it reaches the boiling point. Turn the heat down to low and simmer for 15 minutes.
- Add cheese and corn. Cover and cook at least 10 minutes to blend flavors.