The perfect day-after Thanksgiving solution to leftovers (after your Dagwood sandwich, of course), this comforting soup swirls turkey and corn in a creamy herbed broth.
do ahead Stock can be made up to one month ahead and frozen. Chowder can be made up to three days ahead and stored in the refrigerator. Reheat on the stove before serving.
4 ears corn, husked and cleaned (or 17-ounce can corn, drained)
2 celery stalks, halved lengthwise
2 carrots, peeled and halved lengthwise
2 small onions, quartered
1 head garlic, halved
1 bay leaf
2 sprigs fresh parsley
1 roasted turkey carcass
1⁄2 cup chopped celery
1 cup chopped carrot
1 cup chopped onion
2 tablespoons chopped garlic
1 tablespoon chopped fresh thyme
4-6 cups cubed turkey
6 tablespoons unsalted butter
1⁄2 cup all-purpose flour
1 cup heavy cream
2 teaspoons salt
1⁄4 teaspoon pepper
1 Make stock: Bring 21⁄2 quarts water to a boil in a large stockpot. Add corn and cook for 3 minutes. Remove corn and run under cold water. Working over a bowl, scrape cobs with a knife to remove kernels and any residual milk. Reserve corn and residue.
2 Return cobs to the pot with celery, carrots, onions, garlic, bay leaf, parsley, peppercorns and turkey carcass. If needed, break up the carcass to submerge it. Bring to a boil and skim off any scum that rises to the surface. Lower heat and simmer for at least 3 hours. Strain and discard solids.
3 Make chowder by melting butter in a large stockpot. When foaming subsides, add chopped celery, carrot, onion and garlic to pot and cook over moderately high heat until vegetables have softened, about 10 minutes.
4 Add flour to pot and stir to form a paste. Cook for a few minutes. Gradually add 8 cups turkey stock and heavy cream to pot, stirring to prevent lumps. Stir in thyme, salt and pepper. Bring to a boil, then lower heat and simmer for 10 minutes. Stir in turkey, corn and milky residue. Cook until heated through, about 5 minutes. Add salt and pepper.