SMOKY TURKEY CORN CHOWDER WITH BACON
This warming chowder is a fantastic way to use leftover turkey (and works great with rotisserie chicken, too.) Smoky bacon, earthy cumin, and mild green chiles add tons of flavor to this hearty soup.
Provided by Rhoda Boone
Categories Soup/Stew turkey Thanksgiving Kid-Friendly Corn Fall Winter Small Plates
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- In a large pot over medium heat, cook bacon until crisp, 8 to 10 minutes. Drain on a paper towel and crumble into small pieces and set aside, reserving the fat in the pot.
- Pour off all but 1 tablespoon fat, return the pot to medium heat, and add onion, carrot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add bell pepper and cook, stirring occasionally, for 3 minutes more. Add jalapeño and cumin and cook, stirring, 1 minute more.
- Add broth, sweet potato, chiles, oregano, and bay leaves and bring to a simmer. Cook until sweet potato is tender, about 10 minutes. Stir in the turkey or chicken and corn and cook until warmed through, 3 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and half-and-half. Continue to cook until just warmed through. Taste and adjust seasoning, thinning the chowder with another 1/4 cup half-and-half, if desired.
- Serve chowder topped with crumbled bacon, scallions, and parsley.
TURKEY CORN CHOWDER
The smoked turkey in this recipe adds a great flavor, but you can use cooked chicken if you prefer.
Provided by sharon
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Place the potatoes into a pot and cover with salted water; bring to a boil, reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Cut the meat from the turkey legs, discarding the bones and tendons. Chop the turkey meat and set aside.
- Heat the butter in a soup pot over medium heat; cook the onion in the butter until translucent, about 8 minutes. Sprinkle the flour over the butter and onion; stir constantly until the butter and flour form a paste. Allow the paste to fry for about 1 minute. Whisk in the chicken broth, potatoes, turkey meat, and corn; stir until the mixture comes to a low boil and thickens, about 5 minutes. With a potato masher, slightly mash the potatoes and vegetables until the potatoes look rounded off. Pour in the cream, bring soup back to a simmer, and allow to cook without boiling for 5 minutes, stirring constantly. Season to taste with salt and black pepper.
Nutrition Facts : Calories 462.3 calories, Carbohydrate 35.3 g, Cholesterol 110.7 mg, Fat 26 g, Fiber 3.5 g, Protein 23.8 g, SaturatedFat 14.1 g, Sodium 677.2 mg, Sugar 4.1 g
TURKEY CORN CHOWDER
This thick and rich turkey corn chowder uses up Thanksgiving leftovers. Every so often, my grandmother would even add chopped hard-boiled eggs to this chowder to give it a nice richness. -Susan Bickta, Kutztown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 16 servings (4 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1/4 cup in pan. Add celery, onion, carrot, red onion and bay leaf; cook and stir over medium-high heat until vegetables are tender, 8-10 minutes., Stir in flour until blended; gradually whisk in stock. Bring to a boil, stirring constantly; cook and stir 2 minutes. Add soup, cream cheese, milk and cream; mix well. Stir in corn, turkey, hash browns, gravy, parsley and 3/4 cup reserved bacon; reduce heat. Cook, covered, 20 minutes, stirring occasionally., Discard bay leaf. Serve with remaining bacon and if desired, green onions.
Nutrition Facts : Calories 289 calories, Fat 19g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 603mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.
CREAMY TURKEY-CORN CHOWDER
This soup works well with cooked chicken in place of turkey. We like things super-spicy, you can omit the jalapeno and dried chili flakes if desired. I also add in some chili powder or curry powder (which ever I feel like at the time lol!) also but that is optional, you can use milk in place of half and half cream but I have to say it is not as good, or use both!
Provided by Kittencalrecipezazz
Categories Chowders
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- In a large pot melt butter over medium heat; add in onions, garlic, celery, jalapeno, chili flakes and thyme; saute for about 4 minutes.
- Add in all remaining ingredients including the cooked turkey cubes (except whipping cream) simmer until the potatoes are fork tender (about 25-30 minutes, cooking time will depend on the size of you potatoes).
- Season with salt and pepper, then add in the whipping cream; bring to a simmer then remove from heat.
- Ladle into bowls and top/sprinkle with more Parmesan cheese then croutons if desired.
Nutrition Facts : Calories 1050.5, Fat 46.2, SaturatedFat 25.8, Cholesterol 206.9, Sodium 1815, Carbohydrate 111.4, Fiber 11.1, Sugar 13.1, Protein 56.6
TURKEY AND CORN CHOWDER WITH BACON AND CHIPOTLE
One recipe for Buttermilk Brined Turkey Breast is enough for this Turkey and Corn Chowder with Bacon and Chipotle recipe as well as the Turkey and Poblano Red Eye Stew and the Pilgrim Casserole later in the week.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- Scrape the corn kernels into a bowl. Place the cobs and herb bundle in a pot with the stock and add about 3 cups of water, then bring to a low simmer.
- In another pot, heat the oil over medium-high heat, add the bacon and cook to render the fat. Add the garlic, onions and bay leaf, then cook to very tender, stirring frequently, 10 minutes. Add the corn kernels and stir in the chipotle puree.
- Ladle 1 cup of the hot stock over the masa, stir and let stand to thicken.
- Remove the cobs and herb bundle from the corn stock and add it to the soup pot. Stir in the thickened masa paste, cream and green chiles. Add the Buttermilk Brined Turkey Breast and bring the soup to a bubble. Cook to thicken to your desired consistency, then season with salt and pepper.
- For extra thick chowder, puree half of the corn kernels before adding to the soup.
- Place the buttermilk, Sriracha, salt, peppercorns, garlic, lemon, chives, dill and parsley in a double-bagged 2 1/2-gallon plastic resealable bag. Add the turkey breasts and refrigerate on the bottom shelf of the fridge overnight.
- Preheat the oven to 325 degrees F.
- Arrange a metal rack over or in a rimmed baking sheet and rub the rack with oil. Remove the turkey breasts from the brine and pat them dry. Arrange the breasts on the prepared baking rack and coat the skin with a little oil, sprinkle with poultry seasoning and cook until a thermometer reads 165 degrees F and the skin is light to medium golden brown, 45 minutes to 1 hour.
SMOKED TURKEY AND CORN CHOWDER
Make and share this Smoked Turkey And Corn Chowder recipe from Food.com.
Provided by Dancer
Categories Chowders
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients (except cream) in a soup pot.
- Slowly bring to a boil.
- Reduce the heat and simmer until the vegetables are soft (about 1 hour).
- Whisk in the cream and simmer for 20 minutes longer.
- Serve warm.
TURKEY, CORN, AND MUSHROOM CHOWDER
Steps:
- Prepare the wild rice (or get par-cooked rice ready). Heat oil in heavy large pot over medium heat. Add mushrooms to pot and cook until beginning to brown, about 8 minutes. Transfer to medium bowl. Add butter to same pot. Add carrots and celery. Cook until vegetables begin to soften, about 8 minutes. Add shallots; stir until soft, about 2 minutes. Sprinkle flour over and stir 1 minute. Return mushrooms to pot. Mix in turkey stock and rosemary; bring to boil, stirring occasionally. Reduce heat to medium-low, and simmer 15 minutes. Add rice, turkey meat, and corn to soup. Simmer to blend flavors, about 10 minutes. Stir in cream. Season to taste with salt and pepper. Sprinkle with parsley and serve.
TURKEY BACON CORN CHOWDER
I don't eat dairy so I used some Vegan ingredients in this soup. I love chowders and this one is really tasty and so colorful. The Turkey Bacon is very subtle but really does add to the flavor of this dish.
Provided by Jo Zimny
Categories Chowders
Time 50m
Number Of Ingredients 14
Steps:
- 1. Heat the coconut oil and vegan margarine in a large pot.
- 2. Add the onion and turkey bacon and saute on medium high for 5 minutes.
- 3. Add the garlic and cumin seeds and cook 1 more minute. Stirring constantly.
- 4. Add the chicken stock and bring to a boil. Add the potatoes and reduce the heat. Simmer uncovered for 10 minutes.
- 5. Add the cans of creamed corn, the frozen corn, sweet marjoram and chipotle seasoning.
- 6. Bring to a boil, then reduce heat and simmer for 10 minutes.
- 7. Put the cheddar cheese into the pot and stir until it melts. Add salt and pepper to taste.
- 8. Add the coconut cream and taste your soup to see if it's seasoned enough.
- 9. Heat gently and serve warm with the chopped chives for garnish.
- 10. Enjoy!
TURKEY AND CORN CHOWDER WITH BACON AND CHIPOTLE
Get this all-star, easy-to-follow Turkey and Corn Chowder with Bacon and Chipotle recipe from Rachael Ray
Provided by @MakeItYours
Number Of Ingredients 27
Steps:
- Scrape the corn kernels into a bowl. Place the cobs and herb bundle in a pot with the stock and add about 3 cups of water, then bring to a low simmer.In another pot, heat the oil over medium-high heat, add the bacon and cook to render the fat. Add the garlic, onions and bay leaf, then cook to very tender, stirring frequently, 10 minutes. Add the corn kernels and stir in the chipotle puree.Ladle 1 cup of the hot stock over the masa, stir and let stand to thicken.Remove the cobs and herb bundle from the corn stock and add it to the soup pot. Stir in the thickened masa paste, cream and green chiles. Add the Buttermilk Brined Turkey Breast and bring the soup to a bubble. Cook to thicken to your desired consistency, then season with salt and pepper.For extra thick chowder, puree half of the corn kernels before adding to the soup.
- Buttermilk Brined Turkey Breast:
- Place the buttermilk, Sriracha, salt, peppercorns, garlic, lemon, chives, dill and parsley in a double-bagged 2 1/2-gallon plastic resealable bag. Add the turkey breasts and refrigerate on the bottom shelf of the fridge overnight.Preheat the oven to 325 degrees F.Arrange a metal rack over or in a rimmed baking sheet and rub the rack with oil. Remove the turkey breasts from the brine and pat them dry. Arrange the breasts on the prepared baking rack and coat the skin with a little oil, sprinkle with poultry seasoning and cook until a thermometer reads 165 degrees F and the skin is light to medium golden brown, 45 minutes to 1 hour.
- Recipe courtesy of Rachael Ray
CROCK POT TURKEY CORN CHOWDER
Easy and delicious, this Crock Pot Turkey Corn Chowder is a great way to use up leftover turkey. Set it and forget it!
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Place the cubed butter, potatoes, frozen corn, minced onion, black pepper, chicken broth, heavy cream and turkey into a 6-quart or larger oval crock pot. Stir to combine.
- Cover with lid and cook on low for 6 hours or on high for 4 hours (potatoes should be fork tender).
- During the last 30 minutes of cooking, mix the cornstarch with 2 tablespoons of cold water. Pour the mixture into the crock pot and stir. Cover and put on high for 30 minutes or until chowder begins to thicken.
- To serve, top with bacon, cheese and green onions.
TURKEY CORN CHOWDER
Steps:
- 1. Saute onion in oil in a large kettle until transparent; push to one side.
- 2. Add ground turkey and cook, stirring, until lightly browned.
- 3. Add remaining ingredients, except canned milk; stir well.
- 4. Cover and bring just to a boil, reduce heat, and simmer 30 minutes or until potatoes are tender.
- 5. Just before serving, remove from heat and slowly stir in canned milk.
TURKEY CORN CHOWDER
Make and share this Turkey Corn Chowder recipe from Food.com.
Provided by Chef mariajane
Categories Chowders
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat soup, milk, picante sauce, corn, turkey and bacon in a 3-quart saucepan over medium heat until heated through.
- Serve, in 4 serving bowls, and top with cheese, onions, and additional picante sauce.
Nutrition Facts : Calories 274.8, Fat 16, SaturatedFat 4.9, Cholesterol 50.4, Sodium 1175.3, Carbohydrate 18.5, Fiber 2.2, Sugar 3.4, Protein 15.9
TURKEY-CORN CHOWDER
Number Of Ingredients 11
Steps:
- Heat oil in 3-quart saucepan over medium-high heat. Cook turkey, leeks and garlic in oil 10 to 12 minutes, stirring occasionally, until turkey is no longer pink in center.Stir in dill weed, salt, pepper, broth and potatoes reduce heat to low. Simmer uncovered 15 to 20 minutes or until potatoes are tender. Stir in remaining ingredients. Cook uncovered about 5 minutes or until hot.1 Serving: Calories 250 (Calories from Fat 110) Fat 12g (Saturated 6g) Cholesterol 70mg Sodium 440mg Carbohydrate 19g (Dietary Fiber 2g) Protein 19g% Daily Value: Vitamin A 8% Vitamin C 10% Calcium 10% Iron 10%Diet Exchanges: 1 Starch, 2 Lean Meat, 1 Vegetable, 1 FatBetty's TipCut out about 9 grams of fat per serving by substituting fat-free half-and-half or a low-fat liquid nondairy cream for the regular half-and-half.
Nutrition Facts : Nutritional Facts Serves
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