Description
The smoked turkey in this recipe adds a great flavor, but you can use cooked chicken if you prefer.
Ingredients
- 3 potatoes, peeled and diced
- 2 smoked turkey legs
- ΒΌ cup butter
- 1 large onion, chopped
- 3 tablespoons all-purpose flour
- 1 (32 ounce) carton chicken broth
- 1 (16 ounce) package frozen corn
- 1 quart light cream
- salt and ground black pepper to taste
Instructions
- Place the potatoes into a pot and cover with salted water; bring to a boil
- reduce heat to medium-low
- cover
- and simmer until tender
- about 20 minutes. Drain and allow to steam dry for a minute or two. Cut the meat from the turkey legs
- discarding the bones and tendons. Chop the turkey meat and set aside.
- Heat the butter in a soup pot over medium heat; cook the onion in the butter until translucent
- about 8 minutes. Sprinkle the flour over the butter and onion; stir constantly until the butter and flour form a paste. Allow the paste to fry for about 1 minute. Whisk in the chicken broth
- potatoes
- turkey meat
- and corn; stir until the mixture comes to a low boil and thickens
- about 5 minutes. With a potato masher
- slightly mash the potatoes and vegetables until the potatoes look rounded off. Pour in the cream
- bring soup back to a simmer
- and allow to cook without boiling for 5 minutes
- stirring constantly. Season to taste with salt and black pepper.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 8