120g of smoked streaky bacon, diced
1 onion, peeled and finely chopped
1 large potato, peeled and cut into small chunks
750ml turkey stock (made from the carcass of the turkey)
300g cooked Totally Traditional Turkey, cut into small chunks
150g of fresh, canned or frozen sweet corn niblets
150ml double cream
150ml full fat milk
1 tbsp corn flour, blended with 1 tbsp cold water
3 spring onions, finely chopped
2 tbsp chopped fresh parsley
Sea salt and black pepper
Melt the butter in a large heavy bottomed saucepan and gently fry the bacon. Add the onion and potato and cook slowly for a further 2 minutes, stirring continuously and taking care not to brown. Then add the stock to the saucepan and bring to the boil, then reduce to a low heat and simmer for 10 minutes, or until the potatoes are just soft. Add the turkey, sweet corn, cream and milk to the pan and cook gently for a further 5 minutes. In a small bowl, blend the corn flour with the water and add to the saucepan, stirring until thickened. Then add the finely chopped spring onion and parsley, season to taste with sea salt and freshly ground black pepper if a little too thick add a little more turkey stock.
If you have turkey stock left over place in plastic bowl or ice cube trays and freeze. When frozen run the outside of the bowl under the hot tap to release the frozen stock and place the frozen stock or stock ice cubes in a plastic food freezer bag and freeze until you need it.
Per serving (based on 6 servings)