Turkey and Corn Chowder
 
Prep time
Cook time
Total time
 
Rich, creamy and full of flavour. A great way to use left over Turkey or chicken.
Author:
Recipe type: Appetizer
Serves: 6-8 servings
Ingredients
  • 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
Instructions
  1. In a large soup pot, fry bacon until crispy. Remove and drain on paper towel.
  2. Add butter to pot with with garlic, celery, carrots, and onions. Cook until tender.
  3. Season with Salt and pepper and stir in flour until pasty.
  4. Stir in chicken stock, then add corn, sweet potato, & thyme and bring to a boil.
  5. Reduce heat to a low simmer and allow corn and potato to get tender for about 15 minutes.
  6. Add in the turkey (or chicken)
  7. Pour in milk, mix well and let it to continue to simmer for another 20 minutes.
  8. Check the seasoning and adjust if necessary.
  9. Use cooked bacon as a garnish and serve piping hot.
Recipe by Table For Eight at https://www.tableforeightbda.com/2018/01/02/turkey-corn-chowder/