Creamy Turkey-Corn Chowder |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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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! Ingredients:
1/4 cup butter |
2 large onions, chopped |
3 tablespoons minced fresh garlic |
2 celery ribs, diced |
1 jalapeno pepper, seeded and finely chopped (optional) |
1 -2 teaspoon dried chili pepper flakes, to taste (optional) |
1 -3 teaspoon dried thyme |
4 large potatoes (peeled and cubed) |
2 cups chicken broth or 2 cups turkey broth |
5 cups half-and-half cream or 5 cups full-fat milk |
2 tablespoons oxo chicken bouillon powder or 2 chicken bouillon cubes |
2 (15 ounce) cans whole kernel corn, drained |
2 (14 ounce) cans cream-style corn |
1/3 cup grated parmesan cheese, plus more |
parmesan cheese, for topping |
5 cups chopped cooked turkey |
salt and black pepper |
1/3 cup whipping cream |
garlic-flavored croutons (optional) |
Directions:
1. In a large pot melt butter over medium heat; add in onions, garlic, celery, jalapeno, chili flakes and thyme; saute for about 4 minutes.
2. 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).
3. Season with salt and pepper, then add in the whipping cream; bring to a simmer then remove from heat.
4. Ladle into bowls and top/sprinkle with more Parmesan cheese then croutons if desired.
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