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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This recipe is super quick, easy, and absolutely delicious. I make it the day after Thanksgiving to get rid of the leftover turkey and corn we always have at our feast. The sour cream gives the soup a bright, tangy flavor that keeps the soup light, not heavy. To make the turkey stock, simply throw the bones of the turkey in a large pot with a few celery ribs, salt and pepper, and dried thyme, fill with water, and boil for 1-3 hours, or until the stock is the color you are looking for. Ingredients:
1/2 cup onion, diced |
1/4 cup celery, diced |
1/4 cup bell pepper, diced |
3 tablespoons bacon grease or 3 tablespoons turkey fat or 3 tablespoons butter |
2 tablespoons flour |
2 (15 1/4 ounce) cans whole kernel corn |
2 cups turkey stock |
1 teaspoon lemon pepper seasoning |
1 cup milk |
1 cup sour cream |
1 cup cooked turkey, shredded into bite-sized pieces |
salt and pepper |
Directions:
1. Sautee onions, celery, and bell pepper in bacon grease/turkey fat/butter until tender.
2. Add flour and cook about 3 minutes, but don’t let the flour brown.
3. Add 2 cans of corn, turkey stock, and lemon pepper seasoning. Cover with a lid and simmer about 10-15 minutes stirring occasionally. At this point, the soup should be about as thick as milk gravy.
4. Add the milk and sour cream along with the turkey pieces, and simmer about 5 more minutes.
5. Serve with shredded cheddar, green onions, and bread for dipping.
6. *If you prefer not to chop a whole onion or bell pepper for such a small amount, use about 1 cup of the frozen seasoning mix that contains onions, bell pepper, and celery.
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