Ingredients:

• 8 ears of fresh sweet yellow corn, husked and kernels cut from the cob
• 3 tablespoons butter
• 5 slices baked turkey, cut into 1/4 to 1/2-inch pieces (see note)
• 1 medium yellow onion, chopped (about 1 1/2 cups)
• 1/4 cup all-purpose flour
• 1 garlic clove, minced
• 5 cups water or low-sodium chicken broth
• 1 lb Yukon Gold potatoes, cut into 1/2-inch pieces
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 1 cup half and half
• 1 tablespoon honey
• 2 to 3 tablespoons chopped fresh chives
• Shredded cheddar cheese (optional, for serving)

Instructions:

1. Cook the baked turkey and Onions:
   • In a large pot, melt butter over medium heat. Add chopped onion and baked turkey pieces. Cook, stirring frequently, until the onion softens and the baked turkey begins to brown, about 8-10 minutes.
2. Add Flour and Garlic:
   • Stir in the flour and garlic, cooking for another 1-1/2 minutes.
3. Add Liquid:
   • Gradually whisk in 5 cups of water or chicken broth. Bring the mixture to a boil, stirring constantly.
4. Add Corn, Potatoes, and Seasonings:
   • Once boiling, add in the corn kernels, diced potatoes, thyme, and bay leaf. Season with salt and pepper to taste.
5. Simmer the Soup:
   • Reduce heat to medium-low and let the soup simmer, stirring occasionally, until the potatoes are tender, about 20 minutes.
6. Blend Part of the Chowder:
   • Remove the bay leaf. Transfer 2 1/2 cups of the chowder into a blender and blend until smooth. Return this mixture back to the pot.
7. Finish the Soup:
   • Stir in the half and half and honey. Allow the chowder to heat through.
8. Serve:
   • Ladle the chowder into bowls and top with chopped chives and optional shredded cheddar cheese.

Tips:

• For extra crispy baked turkey, cook the baked turkeyseparately until crispy. Reserve the crispy baked turkey on paper towels and add it as a topping when serving.

Nutrition