Having recently eaten the best Turkey Rice Soup ever, made by a friend and delivered while i was sick, i wasn’t about to attempt to make a similar soup. I wanted a chowder, but i had a turkey carcass i needed to do something with. And i’ve never heard of a turkey chowder. I was at home, with no internet, so i had to figure it out on my own. (apparently i was also too lazy to crack one of my many cookbooks open- tho increasingly rarely i ever find what i want in them).
First off, the broth. Put the carcass in the biggest pot you have, with a bunch of water- should just cover the carcass. Boil the water, turn to low, keep it simmering a couple of hours.
Pull the carcass out, a piece at a time, get the remaining bits of meat off (put on a separate plate), and then freeze about half the broth, and leave about half in it.
So you should be starting with about 8 cups of broth.
Add about 2 cups of white beans- i like a mix, i had 3 different kinds of white/nearly white beans that i used (note to self- do not substitute black eyed peas here).
Boil, turn to low, keep at a simmer for an hour or so, till the beans are getting close to done.
Peel and chop a couple of potatos- i’d use whatever you happen to have, mine were russet. I think i added 3 and a half (last of the bag, the one was going bad). Boil the potatos in with the beans until they are soft, and the beans are soft. ‘Bout a half hour, 45 min.
Get your potato masher, and just mash them in the pot (remove from the heat first!). I just mashed around until it looked about thick enough, but i like my soup chunky- if you like yours really smooth, break out the blender, and zip it around.
It was at this point i realized i hadn’t added any onion yet- so i chopped a yellow onion, cooked it in butter in a different skillet, and then added it to the pot of soup. Next time i’d just throw it in, i just wanted that little bit of butter flavor. After the onion cooked awhile, i added the corn- and i love corn, so i’m sure i was pretty close if not over 2 cups. But i am aware (tho i don’t understand) that others are not as fond of corn as i am, so put as much as you like in it. Now, you want to add your milk- but not a lot. I didn’t measure, but i think i added a cup- just enough to make it white-ish. (I only ever have skim milk)
Now look at the consistency. I added a bout a tablespoon of cornstarch to a bit of milk, and then put it in my soup, cuz it just didn’t look think enough to me. Add the cheese last, if you have it (i added about a 1/2 cup- not even enough to taste, just the last of the bag).
Spices- all at the end (i frequently forget to add spices)- pepper, salt to taste(i did not, but i never salt anything), and a bit of spicy- a shake of the cayenne, a couple shakes of my cajun seasoning (just a little- i was serving to others, so i added more to my bowls, not to the pot).
- 8 cups of broth- turkey
- 2 cups of white beans
- 3 potatos (or substitute rutabaga, turnip, etc)
- 1 onion
- 1-2 cups of corn
- 1-2 cups of milk (any kind, i use only skim)
- 1 cup of cheddar if you have it
Things to add next time- cauliflower, turnips, rutabagas
I feel this would be an easy recipe to turn vegetarian- and just call it bean chowder. Use a light vegetable broth in place of the turkey broth, use cauliflower in place of the meat, maybe add a mushroom or 2, but i have no recommendations on a substitute for milk.