Ah, Christmas! The joy, the feasting, and then… the leftovers. If you’ve found yourself staring at the pile of dry turkey wondering what on earth to do with it, fear not. This creamy turkey sweetcorn soup has become a household favourite of mine – a comforting, warming dish with a hint of fragrant shiitake mushrooms. It’s perfect for transforming those crumbly turkey pieces into something spectacular. Let’s dive in!
Why this soup works
- Flavourful transformation: Leftover turkey can be dry, but in this creamy soup, it becomes tender and delicious.
- Minimal effort: The recipe is simple, requiring only a handful of ingredients that you likely already have.
- Versatile ingredients: You can adapt this based on what’s available in your kitchen.
Ingredients you’ll need
To keep it straightforward, I’ve used cupboard ingredients and a few Christmas dinner leftovers:
- Leftover turkey: Finely shredded to distribute throughout the soup.
- Chicken broth: Normally, I’d boil chicken legs or a whole chicken for broth, but cubes or ready-made stock work fine here.
- Dried shiitake mushrooms: Soaked in hot water for 15 minutes, then thinly sliced.
- Double cream: Add as much as little as you like, just enough to cream up the soup.
- Cornflour: For thickening, mix a couple of tablespoons with water.
- Carrots: Shredded from half a carrot for a bit of texture and sweetness.
- Sweetcorn: Canned is convenient, but fresh works too if you have it.
How to make Creamy Turkey Sweetcorn Soup
1. Prepare the sweetcorn
Place the sweetcorn into a blender and pulse for a couple of times until it becomes a crumbly paste. There’s no need to make it smooth, a bit texture is ideal.
2. Start the soup base
In a pot, combine the chicken broth, blended sweetcorn, and sliced shiitake mushrooms.
Bring it all to a boil, then lower the heat and let it simmer for 10-15 minutes.
3. Add the turkey and carrots
Add the shredded turkey and carrots to the soup.
Bring everything back to a boil, then reduce the heat and simmer for another 2-3 minutes, just until the carrots are tender and the turkey is heated through.
4. Thicken the soup
In a small bowl, mix the cornflour with a splash of water to dissolve it. Pour this mixture into the soup, stirring constantly for a minute or two until the soup thickens.
5. Add the creamy touch
Stir in the double cream. Adjust the amount based on your preference. Bring the soup back to a gentle boil, then turn off the heat.
Time to serve
Now you’ve got a pot of delicious Creamy Turkey Sweetcorn Soup that makes excellent use of your Christmas leftovers. Serve it up with a crusty roll or simply enjoy it on its own.
Let me know!
If you give this recipe a try, I’d love to hear how it turned out for you. Did you add any extra twists or substitutions? Leave a comment or share your pictures – it’s always a delight to see how others enjoy these dishes.
Enjoy your cosy bowl of festive warmth and don’t forget to check out my blog post: Turkey Leftover Fried Rice.
Turkey Leftover Made Delicious – Creamy Turkey Sweetcorn Soup
Description
A comfort and creamy turkey sweetcorn soup, perfect for transforming leftover Christmas turkey into a hearty, flavourful meal. With sweetcorn, shiitake mushrooms, and a touch of double cream, this easy recipe turns festive leftovers into a cosy bowl of goodness.
Creamy Turkey Sweetcorn Soup
Instructions
-
Prepare the Sweetcorn
Blend the sweetcorn into a crumbly paste. It doesn't need to be completely smooth.Â
-
Start the Soup Base
In a large pot, combine chicken broth, blended sweetcorn, and sliced shiitake mushrooms. Bring to a boil, then simmer for 10-15 minutes.Â
-
Add Turkey and Carrots
Stir in the shredded turkey and carrots. Simmer for 2-3 minutes until the carrots are  cooked.Â
-
Thicken the Soup
Mix cornflour with a splash of water and stir it into the soup. Stir constantly until thickened.Â
-
Add the Cream
Stir in double cream, bring the soup back to a gentle boil, then turn off the heat.Â
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 164.15kcal
- % Daily Value *
- Total Fat 5.85g9%
- Saturated Fat 2.36g12%
- Trans Fat 0.09g
- Cholesterol 28.92mg10%
- Sodium 220.28mg10%
- Potassium 420.82mg13%
- Total Carbohydrate 18.73g7%
- Dietary Fiber 1.77g8%
- Sugars 4.88g
- Protein 10.86g22%
- Vitamin A 66.8 IU
- Vitamin C 3.31 mg
- Calcium 15.95 mg
- Iron 0.96 mg
- Vitamin D 0.44 IU
- Vitamin E 0.16 IU
- Vitamin K 1.07 mcg
- Thiamin 0.16 mg
- Riboflavin 0.29 mg
- Niacin 5.78 mg
- Vitamin B6 0.34 mg
- Folate 36.79 mcg
- Vitamin B12 0.31 mcg
- Phosphorus 143.13 mg
- Magnesium 37.03 mg
- Zinc 1.38 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Turkey Substitute: If you don't have leftover turkey, this recipe works just as well with shredded chicken.
- Shiitake Mushrooms: Dried shiitake mushrooms add a lovely depth of flavour, but fresh mushrooms can be used if you prefer.
- Sweetcorn Options: Fresh sweetcorn is wonderful if you have it on hand, but canned sweetcorn are excellent alternatives.
- Consistency: For a thicker soup, add an extra tablespoon of cornflour. For a lighter soup, reduce the cream.
- Broth Choice: While homemade chicken broth is ideal, stock cubes or ready-made broth work fine too.
