- 2 sticks of unsalted butter (I used about 1 1/2 sticks to cut down)
- 1 cup flour
- 1 qt chicken stock (homemade)
- 2 cups milk
- 1 lb turkey or chicken meat, cooked
- 2 large carrots, chopped
- 4 stalks of celery, chopped
- 3/4 cup chopped green onions
- 1 red pepper, chopped
- 2 russet potatoes, diced
- 1 (15 oz) can sweet corn, drained
- 1/2 cup heavy cream
- shredded cheddar cheese, bacon, green onions for garnish (optional)
- In a large stock pot, add your butter and allow to melt.
- Dice all the veggies (except corn) and saute for about 7-10 minutes.
- Add the flour, mix well, turn down the heat, and allow to simmer for 5-7 minutes. This is your roux, so if the mixture looks too greasy, add a little more flour to take the shine off.
- Dice your turkey or chicken into bite-sized pieces and add to the mixture.
- Pour in the chicken stock, mix well to get incorporated.
- Add the milk and corn, reduce heat and allow to simmer for 30-45 minutes. If the chowder appears too thick, add milk, water, or stock.
- Add the heavy cream right before serving, and salt & pepper to taste.
- Top with cheese, green onions, and bacon for garnish, if desired.
Found here, through Pinterest!