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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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The smoked turkey in this recipe adds a great flavor, but you can use cooked chicken if you prefer. Ingredients:
3 potatoes, peeled and diced |
2 smoked turkey legs |
1/4 cup butter |
1 large onion, chopped |
3 tablespoons all-purpose flour |
1 (32 ounce) carton chicken broth |
1 (16 ounce) package frozen corn |
1 quart light cream |
salt and ground black pepper to taste |
Directions:
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. Drain and allow to steam dry for a minute or two. Cut the meat from the turkey legs, discarding the bones and tendons. Chop the turkey meat and set aside.
2. Heat the butter in a soup pot over medium heat; cook the onion in the butter until translucent, about 8 minutes. Sprinkle the flour over the butter and onion; stir constantly until the butter and flour form a paste. Allow the paste to fry for about 1 minute. Whisk in the chicken broth, potatoes, turkey meat, and corn; stir until the mixture comes to a low boil and thickens, about 5 minutes. With a potato masher, slightly mash the potatoes and vegetables until the potatoes look rounded off. Pour in the cream, bring soup back to a simmer, and allow to cook without boiling for 5 minutes, stirring constantly. Season to taste with salt and black pepper.
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