Side Pannel
Easy Turkey Corn Chowder
Easy Turkey Corn Chowder
- Recipe Submitted by maryjosh on 10/31/2017
Ingredients List
- 6 slices thick-cut smoked bacon
- 1 large onion finely diced
- 2 medium cloves garlic finely minced
- 1 tbsp. gluten free flour
- 3 cups homemade turkey broth or chicken broth
- 1 1/2 lbs. potatoes peeled and cut in small dice
- 12 oz. bag baby carrots cut in small dice
- 2 bay leaves
- 4 tsp. finely minced fresh rosemary divided use
- 2 tsp. pink Himalayan sea salt
- 1/3 to 1/2 tsp. ground black pepper
- 2 cups half-and-half (you can probably use less if using whole milk)
- 2 cups diced,cooked turkey
- 26 oz. bag sweet, frozen corn thawed
- additional minced rosemary for garnish
Directions
Cut bacon strips in half lengthwise and then cut strips again into ½-inch pieces.
In a large Dutch oven or stock pot, cook bacon until crisp, stirring occasionally.
Remove bacon with a slotted spoon and place on paper towels to drain.
Add diced onions and cook for 3-5 minutes or until tender.
Add gluten free flour and garlic and cook an additional 2 minutes until garlic is fragrant.
Be sure to scrape the bottom of the pan for pieces of bacon and stir them into the mixture as they increase flavor.
Add turkey broth, carrots, potatoes, bay leaves, 2 teaspoons of fresh minced rosemary, salt and pepper.
Bring ingredients to a boil, then reduce heat and simmer. Cook for 20 minutes or until potatoes and carrots are tender.
Meanwhile, combine half-and-half and half of the bag of thawed corn in a blender.
Blend for 1-2 minutes or until mixture is silky smooth.
Be prepared to stop and stir frequently so corn doesn’t bog down in the blender.
After carrots and potatoes are tender, remove bay leaves.
Add the blended corn and half-and-half mixture to the pot.
Stir in additional 2 teaspoons of fresh minced rosemary, turkey and remaining corn.
Return to heat and continue cooking until mixture is heated through.
Check seasonings.
Add additional salt and pepper, if desired.
Ladle soup into bowls.
Garnish with bacon and fresh minced rosemary, if desired.
In a large Dutch oven or stock pot, cook bacon until crisp, stirring occasionally.
Remove bacon with a slotted spoon and place on paper towels to drain.
Add diced onions and cook for 3-5 minutes or until tender.
Add gluten free flour and garlic and cook an additional 2 minutes until garlic is fragrant.
Be sure to scrape the bottom of the pan for pieces of bacon and stir them into the mixture as they increase flavor.
Add turkey broth, carrots, potatoes, bay leaves, 2 teaspoons of fresh minced rosemary, salt and pepper.
Bring ingredients to a boil, then reduce heat and simmer. Cook for 20 minutes or until potatoes and carrots are tender.
Meanwhile, combine half-and-half and half of the bag of thawed corn in a blender.
Blend for 1-2 minutes or until mixture is silky smooth.
Be prepared to stop and stir frequently so corn doesn’t bog down in the blender.
After carrots and potatoes are tender, remove bay leaves.
Add the blended corn and half-and-half mixture to the pot.
Stir in additional 2 teaspoons of fresh minced rosemary, turkey and remaining corn.
Return to heat and continue cooking until mixture is heated through.
Check seasonings.
Add additional salt and pepper, if desired.
Ladle soup into bowls.
Garnish with bacon and fresh minced rosemary, if desired.
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