Ingredients
Scale
- 2 slices bacon
- 1/2 Tablespoon grass-fed butter
- 1/2 Tablespoon extra virgin olive oil
- 1 medium onion, peeled & chopped
- 2 – 4 cloves garlic, peeled & chopped
- 2 large carrots, peeled & chopped
- 2 large stalks of celery, peeled & chopped
- 1 – 2 medium potatoes, chopped
- 3 cups turkey or chicken broth
- 1 bay leaf
- 4 oz. Neufchatel (light cream cheese)
- 1 cup frozen sweet corn
- 1 1/2 – 2 cups leftover turkey, chopped or shredded
- 1/4 cup leftover gravy – see notes if you don’t have leftover gravy
- 1/2 teaspoon dried thyme or a few small sprigs of fresh thyme leaves
- Optional, for a spicy kick: 1/2 – 1 small jalapeno pepper, seeded and chopped fine
- Better than Bouillon, chicken flavor, to taste
- For garnish: fresh thyme or parsley leaves and/or a bit of extra cooked/chopped bacon
Instructions
- In a large saucepan or small soup pot over medium heat, cook the bacon, then remove and chop the bacon. Add the butter and olive oil and scrape up any fried bits from the bottom of the pan. Stir in the onion and saute until the onion is soft and translucent.
- Stir in the carrots and celery and cook until slightly softened. Stir in the potatoes, broth and bay leaf. Bring to a boil, then reduce heat to a simmer and cook for 20 – 30 minutes or until the potatoes are nice and tender. Remove the bay leaf.
- Scoop out about a cup of this hot mixture, put in a smoothie blender up or mini food processor with the cream cheese and blend until smooth. Pour back into the pot, reduce heat to medium low and stir in the corn, turkey, gravy, bacon, thyme and, if desired, chopped jalapeno pepper. Cook until warmed through, but DO NOT BOIL.
- Taste and if it needs more flavor/salt, stir in a spoonful or two of Better than Bouillon until it tastes right to you. Serve hot.
Notes
If you don’t have leftover gravy, add 1- 2 teaspoons of cornstarch into the blender cup when blending the soup with the cream cheese to help thicken the chowder.
To lower the carbs: use 1 1/2 cups chopped cauliflower in place of the potatoes
Nutrition
- Serving Size: About 1 cup
- Calories: 266
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 17g