- Soil Association
- Christmas 2016 - Leftover Turkey and Sweetcorn Chowder
Leftover Turkey Chowder
Yeo Valley says:
"When you’re in the mood for comfort food, this creamy chowder hits the spot every time – and it’s a great way to use up leftover turkey."
Note from the editor: That’s Boxing Day sorted! This is a perfect way to use up all your Christmas leftovers.
2 tsp olive oil
3 sticks of celery, diced
1 onion, finely diced
400g potatoes cut into cubes
1.5 litres of chicken stock
2 bay leaves
350g sweetcorn, tinned or frozen
400g leftover turkey cut into bite-sized chunks
200g Yeo Valley Crème Fraîche
Small bunch of parsley, chopped
1. Heat the oil in a large saucepan, then add the celery and onion. Cover and sweat over a medium heat for 5 mins. Pour the stock into the pan along with the potato and bay leaves and simmer for 10 mins until the potatoes start to become tender.
2. Add the turkey, sweetcorn and a good grind of black pepper. Cook for another 5 mins. Check the vegetables are cooked and adjust the seasoning.
3. Stir in the Crème Fraîche then divide between 4 bowls and top with the parsley.
Perfect for winter- the ultimate comfort food.