Snow……..cold……need something warm and hearty to eat…..it’s soup weather. Normally, I don’t get in this mood until after New Year’s Day, in the dead of winter ( I was planning this for a Jan-Feb blog series). Normally we don’t have 4 inches of snow on the ground before I’ve even finished raking up the leaves. I checked the pantry, hit the recipe books and came up with this dish. It normally calls for bacon, but that disagrees with my hubby’s tummy. I had a smoked turkey leg from our local butcher on hand so I used that instead. Know what—I think it made the recipe even better. Both my husband and son asked for more over the weekend. I’d say this serves 6-8 people. Anybody smoking a turkey for Thanksgiving? Here’s a chance to use up leftovers.
6 T butter 16 oz. bag frozen corn
5-6 baby carrots, sliced 4 russet potatoes, peeled & diced
1 sm. yellow onion, diced meat from 1 smoked turkey leg, chopped
1 t. diced garlic 4 cups chicken stock
1/2 C. flour 2 C whole milk
salt & pepper to taste pinch of nutmeg (optional)
Melt butter in a saucepan over medium heat. Add carrot, onion & garlic and cook until slightly softened (2-3 minutes). Stir flour into mixture, making a paste, until flour is lightly browned (4-5 min.). Remove saucepan from heat and set aside while you chop potatoes and debone the turkey leg.
Heat 4 cups of chicken stock in a large stock pot (my stock was frozen to start). Ladle some of the heated stock (a little at a time) into the veggie/flour mix and stir it until thoroughly combined. Add corn, potatoes, turkey and the veggie/flour roux to the stock pot. Bring to a simmer, stirring constantly until thickened (about 5 minutes)
Stir in milk and seasonings. Bring to a boil, then reduce heat to low and simmer until the potatoes are tender (15-20 minutes).
You might also want to throw in some grated cheese or just use some to garnish in the bowl.