I’m nostalgic when it comes to holiday traditions. On the rare occasion when we find ourselves alone on Thanksgiving, we still dive into our repertoire of favorite recipes and cook all day as if we’re feeding an army. And then the realization hits: How will we deal with all the leftovers?
As for the bird, we have that well under control. Turkey cheese chowder is a recipe from my youth that I still can’t get enough of—particularly with the snow already coming down in buckets. It also freezes well so I generally have containers stashed in the freezer for when my wife announces that it’s my turn to cook.
Turkey Cheese Chowder
1 cup finely grated carrots
1/4 cup chopped onion
4 TBS butter
1/4 cup flour
2 cups milk*
2 cups chicken stock
1 cup (or more) diced, cooked turkey or chicken
1 TBS dry white wine
1/2 tsp celery seed
1/2 tsp Worcestershire sauce
1 cup grated sharp cheddar
In a pot, cook the carrots and onion in the melted butter until tender but not brown. Blend in the flour and cook two minutes. Add the milk and chicken stock, stirring constantly until it’s thickened and bubbly. Stir in the turkey/chicken, wine, celery seed, and Worcestershire. Heat through, then add the cheese and stir until melted. Thin with chicken stock if you think it’s too thick and add salt to taste. Garnish with chopped chive or thinly sliced tops of green onions.
*This recipe easily doubles. When I’m planning to freeze it, I skip the milk. Once you’ve thawed the soup base and you’re reheating it, add the milk and serve when it’s hot.