Turkey is not just for Christmas folks! Its delicious year round and this Turkey and Butternut Chowder is one of my favourite ways to use turkey and to clear out odds and ends in the fridge! Healthy despite being creamy, I love to make this in batches and freeze it in portions for work lunches. Versatile meal-prep at its finest!
This is one of my go to fridge clearance recipes like my Cheese, Leek and Thyme Risotto and Smoked Bacon, Courgette, Mushroom, Chive and Mozzarella Quiche. I always keep a tin of Creamed Sweetcorn in the cupboard for such an occasion. I’m sure I will horrify someone by playing so fast and loose with what I call a chowder. To me, as long as it is chunky, involves a high ratio of sweetcorn, includes some kind of potato product and is of the creamy variety, its a chowder. Some sort of ham/bacon is fairly essential but I can go without (I’d rather not tho!)
The quantities given in this recipe are what I used on this particular occasion – they are by means to be stuck with rigidly – your pepper is 150g – throw it in, your potatoes are 185g – throw them in. There are plenty of extras that you can add or substitute too – I’ve previously used smoked sausage or chorizo, leftover roast chicken or shredded boiled gammon. I’ve also substituted the potato with gnocchi which I’ve added in for the last couple of minutes and sweet potato. You could cook pasta shapes into it instead to make something a bit more akin to an american style chicken noodle soup.
The point is to use up what you have and invariably you’ll make a big batch – it freezes super easily and reheats really well. I like to portion this up in freezer bags which I seal properly, write on with a sharpie and lay flat in the freezer. This is a great way to maximize storage space in the freezer and makes them easy to transport to my office. I also use this method with my Carrot, Red Lentil and Satay Meal Soup which is also gluten free.
Makes 4 Portions
150g Bacon (ideally with fat)
1 tbsp Olive Oil
160g Butternut Squash
100g Red Pepper
1 ltr Boiling Water
2 tbsp Chicken Stock Concentrate
1 Tin Cream-style Sweetcorn
250g Turkey Breast
70g Green Beans
150g Frozen Sweetcorn
3 tbsp Cornflour
300ml Skimmed Milk
Sea Salt Flakes
- Feel free to substitute the ingredients for what you have. Almost any veg will work from root veg to peppers to cabbages, etc.
- Meats can also be substituted – I made a ham chowder fairly recently using the stock from boiling the ham as the soup base and some of the ham joint chopped up and thrown in.
- If I’m aiming for lower cal, I’ll use turkey steaks and skimmed milk or for a more decadent version chicken thighs and double cream.
- I’ve also missed out the potato and used potato gnocchi for a different texture.
- You can also use ready cooked meat, adding it toward the end of cooking – a great way to use up leftover roast chicken or turkey.
Dice 150g Bacon and start frying gently on a medium heat in a good sized stockpot with 1 Tbsp Olive Oil.
Meanwhile, peel 160g Butternut Squash and 250g Potato and chop into cm chucks along with 125g Onion and 100g Red Pepper. Once the bacon is vaguely cooked, add the chopped veg into the pan along with a pinch of Sea Salt Flakes.
Move everything around the pan to heat up and start cooking the veg. Boil a kettle in the meantime.
Add 1 ltr Boiling Water, 2 Tbsp Chicken Stock Concentrate and 1 Tin Cream-style Sweetcorn to the pan. Give it a stir, bring it to a simmer and pop on the lid. Leave for 10 minutes. You can give it a quick stir every now and again if you like to make sure nothing is sticking to the bottom of the pan.
Whilst the veg is cooking, cut 250g Turkey Breast and 70g Green Beans into small pieces.
Add to the pot along with 150g Frozen Sweetcorn. Leave to simmer for another 10 minutes.
Make a slurry with 3 tbsp Cornflour and a little cold water. Stir the slurry into the soup with 300ml Skimmed Milk.
Stir over the heat until slightly thickened. Season to your preference with Sea Salt Flakes and serve.
Once cool, I portioned the soup into 4 sandwich bags, removed any remaining air and sealed them. I laid them flat in the freezer ready for easy defrosting and reheating at the office for lunches.
Let me know what you end up throwing in your chowder in the comments!
Pin Me For Later – Turkey and Butternut Chowder
Want to save this Turkey and Butternut Chowder recipe for later? Simples – pin the below image to Pinterest. Just make sure you’re signed into your Pinterest account, hover over an image then click on the red ‘Save’ icon that will appear in the top left corner.
For more easy meal-prep ideas, why not try one of these recipes:
Don’t Miss Out
* Please note that cedges.co.uk is a participant in the Amazon EU Associates Programme, an affiliate advertising programme designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.co.uk. Any such links are denoted by an asterisk (*) following the link. I would never provide a link to a product that I didn’t wholeheartedly recommend. Any attempt to generate an income from this site will never affect the integrity of my content. But do please feel free to support me!