Turkey Corn Chowder

1. 1

   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.

2. 2

   Drain and allow to steam dry for a minute or two.

3. 3

   Cut the meat from the turkey legs, discarding the bones and tendons.

4. 4

   Chop the turkey meat and set aside.

5. 5

   Heat the butter in a soup pot over medium heat; cook the onion in the butter until translucent, about 8 minutes.

6. 6

   Sprinkle the flour over the butter and onion; stir constantly until the butter and flour form a paste.

7. 7

   Allow the paste to fry for about 1 minute.

8. 8

   Whisk in the chicken broth, potatoes, turkey meat, and corn; stir until the mixture comes to a low boil and thickens, about 5 minutes.

9. 9

   With a potato masher, slightly mash the potatoes and vegetables until the potatoes look rounded off.

10. 10

    Pour in the cream, bring soup back to a simmer, and allow to cook without boiling for 5 minutes, stirring constantly.

11. 11

    Season to taste with salt and black pepper.

* Per serving · 4 servings · Values may vary.