Heat a 7 quart pot on medium/high heat. Add 2 tablespoons of extra virgin olive oil to the pot. Then, add diced carrots, celery, onions, and garlic. Season with half the salt and pepper. Saute until the onions are translucent.
Add drained corn and chopped turkey to the pot. Next, add the chicken broth. Bring to a low simmer with the lid on.
In a separate pan, add two tablespoon of butter. Let the butter melt.
Then add the two tablespoons of all purpose flour. Stir the flour and butter together to form a roux.
Slowly add the milk to the roux and stir it until it is smooth and all of the flour and butter are fully integrated into the milk. Season with remaining salt, pepper, and nutmeg. You should have a basic gravy.
Add the gravy to the simmering soup and stir in until it is fully integrated. Keep on a low heat for about 15 minutes.
Serve with your favorite rolls or crackers.
Heat the leftover turkey on a low heat. Boiling the breast meat will make it tough and dry.
Add milk to the roux very slowly and stir it until it is smooth and well combined.
Do not add cold gravy to hot soup. The milk will separate from the fats. The gravy and soup should be close to the same temperature.