Turkey Corn Soup

In my quest to find ways of using my remaining monster turkey, I give you Turkey Corn Soup. A slightly creamy, nutritious soup with corn, red peppers, carrots, and mushrooms. The beauty of this soup is that it can be put together in 30 minutes, and it’s delish!

  • 2 cups cooked turkey, diced
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 2 cups sliced mushrooms
  • 1 medium carrot, sliced
  • 3 garlic cloves, minced
  • 2 cups chicken broth
  • 1/2 cup water
  • 12 oz. can evaporated milk
  • 2 cups frozen corn
  • 1/4 teaspoon crushed red pepper
  • 1/2 teaspoon oregano
  • salt and pepper
  1. Heat olive oil over medium heat in a Dutch oven, add onions, red pepper, mushrooms, and garlic – sauté for 3 minutes stirring occasionally. Add garlic and cook for 2 more minutes.
  2. Pour in chicken stock and water, bring to a boil, turn heat down to medium – low, then cover and simmer for 15 minutes.
  3.   Add turkey, evaporated milk, corn, crushed red pepper, and oregano. Stir, simmer over medium – low heat for 10 to 15 minutes. Taste, season with salt and pepper. Serves  four.
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2 Responses to Turkey Corn Soup

  1. Old NFO says:

    That’s… different! Best wishes for a better 2021 for ALL of us!

  2. Tina says:

    Thanks Jim, the same to you and your family!

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