 | This recipe is loosely based on the recipe I use for Chicken Corn Chowder. The flavors of this chowder were fantastic. I am not sure how much had to do with the flavor of the smoked turkey from Greenberg Smoked Turkey in Tyler, Texas, but I do know this was a winner. And it would be equally fantastic with leftover turkey, which I am sure we all have a ton of. I forgot to sprinkle the bacon on top, but it didn't even need it. The bacon flavor came through beautifully in the broth. |
3 slices bacon, chopped
½ small white onion, chopped
4 carrots, peeled and chopped
¼ cup white wine
½ teaspoon dried sage
2 cups chicken broth
2 to 3 small russet potatoes, peeled and chopped
1 ½ cups corn kernels, fresh or frozen
1 to 2 cups smoked turkey meat (any leftover turkey meat will work)
1 cup half and half
Cook bacon in heavy large saucepan over medium-high heat until brown and crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Discard all but 2 tablespoons drippings from pan. Add onions and carrots; sauté until beginning to soften, about 4 minutes. Deglaze the pan with the white wine and cook for 2 minutes more. Add the sage, broth and potato, increase heat to high and bring to a boil. Cover pan, reduce the heat and simmer 15 minutes. Add corn and simmer for 5 minutes more. Add turkey and half and half and bring to simmer, about 2 minutes. Season chowder to taste with salt and pepper. Ladle into bowls. Sprinkle with cooked bacon and serve.
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2 comments:
Thank you for this recipe idea! I'm am making this. We have some frozen summer corn that I've been wanting to use, and this looks so wonderful! (so much more creative and interesting than the turkey noodle soup I was going to make!)
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