Stop! Don’t throw out the turkey carcass after you bake a turkey! Refrigerate it, and use it to make the hands down best broth you’ll ever love for soup. This chowder is good whether the turkey was smoked or baked.
Put carcass into a large pan with water (just cover the bird) and simmer for 3 hours. At end of three hours, turkey carcass from water. Pull off remaining turkey on carcass, chop, and return to soup. Discard the skin, bones, and any fat. You now have the base for making turkey soup.
- 4 quarts turkey broth
- At least 2 cups chopped turkey meat
- 1 can stewed tomatoes
- 1 can corn
- 1 can lima beans
- 1 can evaporated milk
- 1 bay leaf
- 2 T parsley
- 4 potatoes, peeled and sliced
- 4 carrots, peeled and sliced
- 3 stalks celery, peeled and sliced
- 2 onions, peeled and chopped
- 2 T minced garlic
- 1 bay leaf
- 1 cup shredded cheddar cheese tossed in 1/3 cup flour
- 2/3 cup instant mashed potatoes
Put vegetables and spices into soup to simmer, at least 1 hour. About 30 minutes before you are ready to serve, stir in the cheese. Remove from heat and slowly stir in can of evaporated milk. Slowly stir in instant potatoes as a thickener.
Simmer on low until ready to eat. You can substitute frozen corn and lima beans if desired.