Post-Thanksgiving Turkey Corn Soup

  • 1 pound leftover turkey meat, diced bite-size
  • 2 oz. hard Spanish-style chorizo, diced small
  • 2 tbsp. olive oil
  • 1 large onion, diced
  • 2 celery stalks, diced
  • 1 carrot, diced
  • 1 red bell pepper, diced
  • 6 cloves garlic, minced or pressed through a garlic press
  • 2 medium tomatoes, diced
  • 3 ears fresh corn, shucked and cleaned
  • 2 large yellow potatoes, cubed
  • 6 cups chicken stock
  • 1 tsp. dried thyme
  • 2 bay leaves
  • 1 heaping tsp. turmeric
  • 2 tbsp paprika
  • 1 tbsp smoked Hungarian sweet paprika (can substitute regular paprika, totaling 3 tbsp.)
  • 1 tsp. cayenne pepper
  • 1 tsp. red pepper flake
  • 1 tsp. chipotle pepper
  • 1 tsp. chili powder
  • 1 tbsp sugar or honey
  • 1 tbsp rice or white wine vinegar
  • Salt and pepper

Cut the ends off the fresh ears to provide a flat surface and stand them upright, shaving the kernels off. Heat the oil and cook the diced chorizo until crisp and its fats are released, about three minutes. Add onion, celery and carrot, stirring until sweated, about four minutes. Add garlic and cook two minutes more. Add tomatoes and all the dry spices and herbs, toasting for two minutes. Stir into thickened sofrito and spice mixture the potatoes, red bell pepper, and chicken stock. Bring to a boil; then cover and simmer gently for 10 minutes. When potatoes are nearly done, add corn and leftover turkey. When corn and turkey are cooked and tender, about four minutes, turn off heat. Add sugar or honey and vinegar, adjusting to taste and adding salt and pepper as needed.

Serves 8-10.

Pair with Blue Buck, Slipstream