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- 1 ready made smoked turkey leg, meat removed from bone
- 2 cans of corn, drained
- 2 yellow onions, diced
- 1 box chicken or veg stock
- 1 bag fresh baby spinach
- 1 cup oat milk
For Garnish:
- 1 tsp Chipotle @toom
- 1 tsp extra virgin olive oil
- Pickled jalapeño
- Parsley, diced
Recipe created for Cedar Market by: @Foodkidsandsleep
For me, soup season isn’t soup followed by another course to make sure I’m full season! When I’m having soup in the fall and winter, it needs to be a meal. A soup needs protein, vegetables, starch, the whole thing. I also don’t want to spend a ton on ingredients. That’s why I love this smoked turkey corn chowder so much. It uses a pre-smoked turkey leg for the protein, that at under $10/lb will fit every budget, with plenty left over for sandwiches to boot. There’s sweet corn, fresh spinach, lots of clean fresh flavors to contrast with the smokiness of the turkey, the charred corn, and the chipotle toom… yum!
Cooking Instructions
Peel the skin off the turkey leg and set aside. Remove the meat from the bone, making sure to get the thin shin bones.
Dice up and sauté the onions in a pot with 2 tablespoons of water. Once translucent, add the turkey scraps (bones and skin) along with the stock. Simmer for 30 minutes.
Remove the turkey scraps from the pot and add one can of corn. Let that simmer for 15 minutes.
While that cooks, drain the second can of corn and add to a sheet pan. Pat it dry and season with salt and oil. Add that to the broiler and let it char.
Remove the pot from the heat and add the oat milk. Use an immersion blender to blend it smooth, then add the broiled corn, the smoked turkey meat and the baby spinach. Cover the pot and let it wilt and warm through.
Ladle into bowls and garnish with toom, olive oil, pickled jalapeños, and parsley.
Enjoy!
