Turkey chowder

Prep time: min
Total time: min
Serves 6
olive oil
4 strips
of quality smoked streaky bacon
small onions
3 cloves
of garlic
4 or 5 sprigs
of fresh thyme
red pepper
2 tbsp
cayenne pepper
1 tbsp
sweet smoked paprika
sea salt and freshly ground black pepper
leftover roast veg
200 g
3 1/2 cups
leftover turkey meat, mixture of dark and light
chicken stock
1 L
4 corn on the cob or 3 large handfuls of frozen sweetcorn (roughly 400g)
a couple of swigs of 8% cream
cheddar cheese, for grating
strips of crispy quality smoked streaky bacon
crackers, smashed up
12.3 g
saturated fat
3.8 g
32.6 g
11.2 g


  1. Put a large casserole pan on a medium heat and add a splash of olive oil. Finely slice the bacon, peel and finely slice the onions. Peel and finely chop the garlic, pick the thyme leaves and deseed and roughly chop the pepper and fry the bacon, onions, garlic and thyme leaves for 5 to 10 minutes, or until dark, soft and sticky. Add the red pepper, cayenne pepper, sweet smoked paprika and a good pinch of salt and pepper. Fry for around 10 minutes, then roughly chop and add your leftover roast veggies and tear in the leftover turkey meat.

  2. Tip any leftover gravy or pan juices into the pan along with the stock, give it a good stir, bring to the boil then reduce to a simmer for 10 to 15 minutes to let all the flavours combine. Use a stick blender to blitz up and thicken the soup – go as coarse or as fine as you like. Cut the corn off the cobs (if using fresh) and add to the soup along with a swig of cream. Let it bubble away for a few minutes to warm through, then season to taste. Sprinkle over a good grating of Cheddar cheese, add another quick swirl of cream if you like, then serve with crispy bacon and some smashed up crackers. Take the pan to the table with a stack of bowls and let everyone dig in – this will definitely warm your cockles.