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Southwest Turkey Corn Chowder

This velvety soup makes a great one-dish meal when paired with crusty bread. Our own Chef Gary Hild shared this recipe with us in one of his classes. It’s a good one.

  • 2 pounds potatoes, diced
  • 1 quart chicken broth
  • ¾ cup minced bacon
  • ¾ cup diced onions
  • ¾ cup diced celery
  • ½ cup diced green pepper
  • ½ cup diced red pepper
  • 1 Tablespoon chili powder
  • 1 Tablespoon ground cumin
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 ½ cups all-purpose flour
  • 2 cups corn, puréed (frozen or canned)
  • 4 cups whole kernel corn (frozen or canned)
  • 1 bay leaf
  • 1 pint heavy cream
  • 1 pint milk
  • 1 pound good quality smoked turkey, diced
  • Salt & pepper to taste
  • Hot pepper sauce to taste
  • Worcestershire sauce to taste

In a large pot cook potatoes in chicken stock until tender. Drain, reserve stock. In a separate soup pot, render the bacon. Sauté the onions, celery and peppers in the rendered bacon along with the chili powder, cumin, black pepper and paprika. Stir in flour and cook to make a blond roux. Add puréed corn to the roux. Add reserved chicken stock in stages, stirring between additions. Add whole corn and bay leaf and simmer until corn is tender. Remove the bay leaf. Combine heavy cream and milk. Measure approximately 2 cups of the hot soup mixture and pour into the cream/milk mixture. Add the tempered cream and milk gradually to soup stirring constantly. Add the potatoes and turkey and simmer for 10 minutes. Add salt, pepper, hot pepper sauce and Worcestershire sauce to taste.

Makes 10-12 servings.

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