TURKEY CORN SOUP: What to do with Those Thanksgiving Leftovers

Ever wonder what to do with your leftover turkey? My family found this recipe in our local newspaper when I was a kid, and we’ve made it every year since. I have no idea who the source is, but it makes for a great use of any leftover turkey and pan drippings (if you save those). 

Ingredients:

•  Leftover turkey, a mix of white and dark meat if you have both. Cut up into bite-size pieces – 4 cups

• 6 – 8 cups chicken broth. You can use pan drippings from your cooked turkey and add enough water to make 6 – 8 cups as needed. (Make sure to skim off the fat if using the pan drippings the following day. Otherwise, the soup will be too greasy)  

• One can of diced tomatoes – juice included

• One green bell pepper -  diced

• One red bell pepper – diced

• One small yellow onion – diced

• Two cloves of garlic – minced

• Two tablespoons of butter

• One russet potato, peeled and diced into small cubes

• ½ teaspoon chili powder or a pinch of chili flakes – more to taste

• 1 teaspoon of paprika

• One teaspoon of salt

• ½ teaspoon of black pepper

• One cup of frozen corn

Prep:

1. Melt the butter in a large soup pot or Dutch Oven

2. Add the onion and cook until softened

3. Add garlic, salt, and pepper. Cook until the garlic is fragrant, about a minute

4. Add your broth or pan drippings with water. (I recommend 6 – 8 cups, depending on the volume of soup that you want to prepare)

5. Mix in the can of diced tomatoes

6. Add your chili powder and paprika

7. Add the bell peppers and potatoes  

8. Cook at a low simmer until the potatoes are tender, about 20 minutes.

9. Add the frozen corn

10. Cook a few minutes until the corn is soft, then taste and adjust to add more salt or chili powder/chili flakes to add extra “zing” to your liking.

11. Serve!

It also makes a great leftover soup!