Turkey Chowder

Got leftover turkey sitting in the fridge after the holidays? This chowder turns those scraps into a hearty, vegetable-loaded soup that feels like a completely new meal.

A quick roux made from flour and margarine gives the broth body without heavy cream, keeping the chowder lighter than most. The real surprise ingredient is unsweetened apple juice, which adds a subtle fruity sweetness that rounds out the thyme and brings all the vegetables together.

Potatoes break down slightly as they simmer, naturally thickening the broth. The zucchini goes in last so it keeps some bite instead of turning to mush.

Pro Tips

• Use homemade turkey stock if you have it. Simmer the carcass with aromatics for a few hours and your chowder will have ten times more depth than store-bought broth.
• Cut the potatoes into small, even cubes so they cook through in 15 minutes and start breaking down at the edges.
• Add the turkey at the end since it’s already cooked. Long simmering will dry it out and make it stringy.
• This chowder thickens considerably as it cools. Add a splash of broth when reheating leftovers.

Variations

• Swap chicken for the turkey if you’re not working with holiday leftovers.
• Stir in a handful of frozen corn during the last 5 minutes for extra sweetness and color.
• Replace the apple juice with dry white wine for a more savory, grown-up version.