Thanks to the addition of a roux and creamed corn, this chowder has a rich creaminess to it without the addition of cream. Tarragon lends itself really well to poultry and corn. When adding the dried tarragon, I would recommend adding half a teaspoon first and blending it in, then taste to see if you would prefer the additional half teaspoon. The amount of turkey you use depends on how much you have available. No turkey hiding out in your fridge? Cooked chicken works equally well. And there’s one more great thing about this chowder; the leftovers!
¼ cup extra virgin olive oil
2 cups chopped white onion
2 cups chopped celery
¼ cup butter
¼ cup flour
2 cups chicken broth
4 cups milk
1 14 oz. can creamed corn
3 cups canned, frozen or roasted corn kernels
2 -3 cups chopped cooked turkey (pieces approx. ½” x ½”)
¼ cup chopped fresh parsley
½ - 1 tsp. dried tarragon (or 2 tsp. fresh chopped tarragon)
freshly ground black pepper
In a large dutch oven or heavy pot, heat the extra virgin olive oil on medium high heat. Reduce the heat to medium and sauté the chopped white onion and chopped celery until softened and the onion is translucent, about 5 minutes.
In a separate small pan, melt the butter on medium heat. Gradually add the flour, whisking until thoroughly blended and smooth. Cook the roux on medium heat, whisking constantly for about 2 minutes, so that the flour is cooked and the roux has thickened. Add the roux to the onion and celery and stir to combine.
Add 2 cups chicken broth and stir for a few minutes until the mixture begins to thicken. Add the milk and heat, stirring. Add the creamed corn, corn kernels and turkey. Stir occasionally and heat through, but do not allow the soup to boil. Stir in the parsley and dried tarragon. Season with salt and pepper to taste.