Turkey Corn Chowder
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Turkey Corn Chowder
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Thick and deeply flavorful, this delicious Turkey Corn Chowder is loaded with veggies and lean protein. No heavy cream, since it's thickened with corn!
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Ingredients
- 6 lices thick cut smokey bacon
- 1 large onion finely diced
- 2 medium cloves garlic finely minced
- 1 tablespoon flour
- 3 cups low sodium chicken broth
- 1 ½ pounds potatoes peeled and chopped in medium dice*
- 1 pound carrots peeled and chopped in medium dice*
- 2 bay leaves
- 4 teaspoons finely chopped fresh rosemary divided
- 2 teaspoons kosher salt
- freshly ground black pepper
- 1 ½ cups whole milk
- 2 cups diced cooked turkey
- 2 10- ounce bags sweet baby frozen corn**, thawed
Instructions
- Cut bacon strips lengthwise and then strips cut into ½-inch pieces. In a large Dutch oven or soup pot, cook bacon until golden, stirring frequently. Remove bacon with a slotted spoon and place on several thicknesses of paper towels to drain.
- Pour bacon fat from Dutch oven into a small bowl, then measure 2 tablespoons and return it to the pot. Discard remaining bacon fat or use for another purpose. Add diced onions and cook for 5-6 minutes or until soft and translucent. Stir the onions occasionally . After they cook for a few minutes, you’ll be able to scrape the bacon “frond” (brown stuff) from the bottom of the pot. This will add wonderful flavor to your soup. Add flour and garlic and cook for 2 more minutes, stirring continually.
- Add chicken broth, carrots, potatoes, bay leaves, 2 teaspoons of the rosemary and salt and pepper to the pot with the onion mixture. Bring to a boil, then reduce to a steady simmer. Cook for 20 minutes or until potatoes and carrots are very tender. Try one of each before you proceed to the next step to make sure they’re done, since every stove is different.
- While the soup is simmering, combine milk and one bag of thawed corn in a blender. Blend for 1-2 minutes or until mixture is silky smooth. You may have to stop a few times to stir the mixture and keep it moving.
- When carrots and potatoes are tender, remove bay leaves then add the corn/milk mixture to the pot along with the other 2 teaspoons of fresh rosemary, the turkey and the second bag of corn. Return to a simmer then taste and add more salt and pepper, if needed. Serve in bowls garnished with a small scoop of the bacon bits and a little extra chopped rosemary, if desired.
Notes
- *I use my Vidalia Chop Wizard to chop these veggies lickety-split! The small grate is perfect for chopping the onions finely and the large grate works well for the potatoes and carrots.** I really like Birds Eye Frozen Baby Gold and White Corn as it's readily available and is very sweet and tender.
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