Turkey, Corn and Potato Chowder with Avocado Lime Salsa

This is a tasty meal in a bowl. You can easily use more or less leftover turkey (or chicken) and broth.
Servings 4


Avocado Lime Salsa

  • 1/2 pound tomatoes, diced
  • 2 green onions, minced
  • 2-3 red chiles, seeded and minced
  • 2 avocados, chopped
  • 1 1/2 tsp ground cumin
  • juice of half a lime
  • handful of chopped cilantro
  • 1/4 cup olive oil
  • pinch of salt


  • 1 Tbs oil
  • 2 tsp butter
  • 1 onion, chopped
  • 1 leek, chopped
  • 1 Tbs ground cumin
  • 2 tsp ground coriander
  • 2 cups peeled and chopped potatoes
  • salt and pepper to taste
  • 1 quart turkey (or chicken) broth
  • 1/3 cup sour cream (or creme fraiche)
  • 1 cup corn kernels
  • 4-5 oz cooked chicken, torn into pieces or chopped



  • Mix everything together. You can make this an hour or two ahead or while the chowder is cooking.


  • Heat the oil and butter in a large saucepan and saute the onion and leek for a couple of minutes. Stir in the spices, then add the chopped potatoes and stir so the oil and butter is all over the potatoes.  Reduce the heat and cook, covered, for 20 minutes or so. Check the vegetables now and then and add some water if it's dry.
  • Add the chicken stock, salt and pepper, and cook another 10 minutes or so.
  • Stir in the sour cream, corn kernels and cooked chicken. Heat through and taste. Depending on your stock, you may want more salt and pepper. If it seems to thick for your taste, add more broth or water. 
  • Serve the soup with a spoonful of salsa on top.