Turkey and Corn Chowder
It’s the New Year!! I love the holidays, but the food just hangs around too long for me! However, the left overs can make some pretty delicious meals. Earlier this week I used some left over ham to make a beautiful Fettuccine Alfredo. A friend of mines did a lamb and ham fried rice. Today , I am going to use that left over turkey to make a deliciously creamy turkey and corn chowder.
Fresh ingredients is the key to this dish, because the flavors are so beautifully bended together to create a gentle yet well seasoned chowder. This time of year fresh produce is plentiful here in Bermuda. The local farmers market is just bursting with fresh carrots, sweet potato and onions, and turnip and all kinds of fresh herbs. Using fresh ingredients helps to pack all your winter dishes full of flavor!
Once all those delicious vegetables and spices get into the pot and start to cook, the aroma will be absolutely fabulous and that is the difference when using lots of fresh ingredients. I used fresh garlic, carrots, celery, fresh corn and sweet potato, and Bermuda onions.
This recipe can also be made with left over chicken, if you don’t have turkey, it’s just as delicious. Being the meat is already cooked, it goes into the chowder for the last 20 minutes with the milk so that is can warm all the way through. The vegetables will be tender but will have a delicate crunch to them.
This turkey and corn chowder is a complete meal. Pair with a nice french bread or roll, its perfect for this cool weather and will keep you feeling full for a while. Check out the full recipe below.
- 4 slices of bacon cut in ½ inch strips
- 3 cloves of garlic chopped
- 1 medium onion diced
- 2 stalks of celery diced
- 1½ cups carrots diced
- ½ tsp thyme leaves
- ¼ tsp red pepper flakes (optional)
- 5 ears of corn, cut kernels off
- 1 medium sized sweet potato peeled and diced
- 2 tbsp butter
- ¼ cup flour
- 4 cups chicken stock (low sodium)
- 2 cups whole milk
- 2 cups cooked turkey or chicken cut into medium sized cubes
- salt & pepper to taste
- In a large soup pot, fry bacon until crispy. Remove and drain on paper towel.
- Add butter to pot with with garlic, celery, carrots, and onions. Cook until tender.
- Season with Salt and pepper and stir in flour until pasty.
- Stir in chicken stock, then add corn, sweet potato, & thyme and bring to a boil.
- Reduce heat to a low simmer and allow corn and potato to get tender for about 15 minutes.
- Add in the turkey (or chicken)
- Pour in milk, mix well and let it to continue to simmer for another 20 minutes.
- Check the seasoning and adjust if necessary.
- Use cooked bacon as a garnish and serve piping hot.
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