TURKEY CORN CHOWDER
The smoked turkey in this recipe adds a great flavor, but you can use cooked chicken if you prefer.
Provided by sharon
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Place the potatoes into a pot and cover with salted water; bring to a boil, reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Cut the meat from the turkey legs, discarding the bones and tendons. Chop the turkey meat and set aside.
- Heat the butter in a soup pot over medium heat; cook the onion in the butter until translucent, about 8 minutes. Sprinkle the flour over the butter and onion; stir constantly until the butter and flour form a paste. Allow the paste to fry for about 1 minute. Whisk in the chicken broth, potatoes, turkey meat, and corn; stir until the mixture comes to a low boil and thickens, about 5 minutes. With a potato masher, slightly mash the potatoes and vegetables until the potatoes look rounded off. Pour in the cream, bring soup back to a simmer, and allow to cook without boiling for 5 minutes, stirring constantly. Season to taste with salt and black pepper.
Nutrition Facts : Calories 462.3 calories, Carbohydrate 35.3 g, Cholesterol 110.7 mg, Fat 26 g, Fiber 3.5 g, Protein 23.8 g, SaturatedFat 14.1 g, Sodium 677.2 mg, Sugar 4.1 g
SMOKY CORN CHOWDER
Provided by Rachael Ray : Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat the EVOO over medium-high heat in a soup pot. Add the bacon and brown to crisp, then remove with a slotted spoon and reserve the bacon bits. To the bacon drippings, add the garlic, onions and chiles, and cook to soften, 8 to 10 minutes, stirring occasionally. Add the corn and season with the thyme, paprika and salt and pepper, and stir. Add the cobs to the pot along with the bay leaves, potato and cover with the stock. Add a little water to the stock if it does not cover the corn. Cook the soup, partially covered, 20 to 30 minutes. Remove the cobs and bay leaves and puree with an immersion blender until the corn is creamed. Stir in the butter and lime juice and add hot sauce, to taste. Cool and store for a make-ahead meal. Reheat over a medium flame.
- Serve the corn chowder topped with bacon, scallions, herbs and cheese.
SMOKY TURKEY CORN CHOWDER WITH BACON
This warming chowder is a fantastic way to use leftover turkey (and works great with rotisserie chicken, too.) Smoky bacon, earthy cumin, and mild green chiles add tons of flavor to this hearty soup.
Provided by Rhoda Boone
Categories Soup/Stew turkey Thanksgiving Kid-Friendly Corn Fall Winter Small Plates
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- In a large pot over medium heat, cook bacon until crisp, 8 to 10 minutes. Drain on a paper towel and crumble into small pieces and set aside, reserving the fat in the pot.
- Pour off all but 1 tablespoon fat, return the pot to medium heat, and add onion, carrot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add bell pepper and cook, stirring occasionally, for 3 minutes more. Add jalapeño and cumin and cook, stirring, 1 minute more.
- Add broth, sweet potato, chiles, oregano, and bay leaves and bring to a simmer. Cook until sweet potato is tender, about 10 minutes. Stir in the turkey or chicken and corn and cook until warmed through, 3 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and half-and-half. Continue to cook until just warmed through. Taste and adjust seasoning, thinning the chowder with another 1/4 cup half-and-half, if desired.
- Serve chowder topped with crumbled bacon, scallions, and parsley.
SMOKED TURKEY-POTATO CHOWDER
Making soup doesn't have to be an all-day affair. This pleasing chowder is ready to serve in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In 3-quart saucepan, melt butter over medium heat. Add celery; cook 2 to 3 minutes, stirring frequently, until crisp-tender.
- Stir in flour and pepper until well blended. Increase heat to medium-high; gradually stir in broth, cooking and stirring until bubbly and thickened.
- Stir in potatoes, turkey breast, peas and milk. Heat to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes, stirring occasionally, until potatoes are tender. During last 2 minutes of cooking time, stir in parsley.
Nutrition Facts : Calories 280, Carbohydrate 42 g, Cholesterol 30 mg, Fat 1/2, Fiber 4 g, Protein 17 g, SaturatedFat 3 g, ServingSize 1 1/2 Cups, Sodium 860 mg, Sugar 8 g
SMOKED TURKEY AND CORN CHOWDER
Make and share this Smoked Turkey And Corn Chowder recipe from Food.com.
Provided by Dancer
Categories Chowders
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients (except cream) in a soup pot.
- Slowly bring to a boil.
- Reduce the heat and simmer until the vegetables are soft (about 1 hour).
- Whisk in the cream and simmer for 20 minutes longer.
- Serve warm.
CORN AND SMOKED TURKEY PUDDING
Steps:
- Preheat oven to 350 degrees.
- Heat butter in a 9-inch skillet. Cook the onions and peppers until soft and onions are a little brown. Cool to room temperature. Butter a 2 quart baking dish (not too deep).
- When cool transfer these to a mixing bowl and add cornstarch, cream, egg yolks and mustard. Whisk well to blend.
- Fold the corn and turkey into the egg mixture. Season with salt and pepper. Beat the egg whites until they hold stiff peaks but are not dry and fold them into the egg yolk mixture. Transfer to the buttered baking dish and bake for 35 to 40 minutes or until brown and puffy.
- Serve with a side dish of sliced ripe tomatoes and vinaigrette.
TURKEY CORN CHOWDER
This thick and rich turkey corn chowder uses up Thanksgiving leftovers. Every so often, my grandmother would even add chopped hard-boiled eggs to this chowder to give it a nice richness. -Susan Bickta, Kutztown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 16 servings (4 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1/4 cup in pan. Add celery, onion, carrot, red onion and bay leaf; cook and stir over medium-high heat until vegetables are tender, 8-10 minutes., Stir in flour until blended; gradually whisk in stock. Bring to a boil, stirring constantly; cook and stir 2 minutes. Add soup, cream cheese, milk and cream; mix well. Stir in corn, turkey, hash browns, gravy, parsley and 3/4 cup reserved bacon; reduce heat. Cook, covered, 20 minutes, stirring occasionally., Discard bay leaf. Serve with remaining bacon and if desired, green onions.
Nutrition Facts : Calories 289 calories, Fat 19g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 603mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.
SMOKED TURKEY AND BACON CHOWDER WITH PUMPERNICKEL AND CRANBERRY CROUTONS
Provided by David Burke
Categories Food Processor Garlic Onion Potato turkey Super Bowl Bacon Fall Winter Bon Appétit
Yield Makes 10 main-course servings
Number Of Ingredients 17
Steps:
- For chowder:
- Heat oil in large pot over medium-high heat. Add turkey; sauté until brown on all sides, about 8 minutes. Transfer to plate. Add 1 cup bacon to pot; stir 1 minute. Add next 5 ingredients. Sauté until vegetables begin to soften, about 15 minutes. Mix in tomato paste. Add 12 cups broth; return turkey to pot. Bring to boil. Reduce heat to medium. Simmer until turkey and vegetables are very tender, about 45 minutes.
- Transfer turkey to large plate; cool. Cut meat into bite-size pieces, discarding all skin, bones, and tendons. Working in batches, puree chowder in processor until smooth. Return puree to same pot; add diced turkey. Thin chowder with more broth by 1/4 cupfuls if too thick. Season with cayenne, salt, and pepper. DO AHEAD Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.
- For garnish:
- Cook onions and brussels sprouts in pan of boiling salted water until tender, about 5 minutes. Drain; peel onions. Cut onions and brussels sprouts in half through core. do ahead Can be made 2 days ahead. Cover and chill.
- Sauté 1 cup bacon in skillet over medium heat until crisp. Transfer to paper towels. Pour off all but 1 tablespoon drippings. Add onions and brussels sprouts to skillet. Toss until heated through.
- Ladle chowder into bowls. Top with onions, brussels sprouts, bacon, and fresh sage. Serve Croutons alongside or on top of chowder.
30 MINUTE SMOKED SAUSAGE AND CORN CHOWDER
Make and share this 30 Minute Smoked Sausage and Corn Chowder recipe from Food.com.
Provided by Libby1
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In large saucepan, cook onions in oil over medium heat 3-4 minutes or until tender.
- Stir in sausage, broth, potatoes, corn and red pepper.
- Bring to a boil; reduce heat to low.
- Simmer uncovered for 20 minutes.
- Stir in cream; heat through.
- Garnish with additional sliced green onions, if desired.
Nutrition Facts : Calories 385.5, Fat 30.7, SaturatedFat 12.8, Cholesterol 77.5, Sodium 790.8, Carbohydrate 20.5, Fiber 1.8, Sugar 4.3, Protein 10
SMOKED TURKEY CHOWDER
Provided by Florence Fabricant
Categories dinner, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat a heavy saucepan and add the bacon. Saute until the bacon is golden, then drain it well and remove it, leaving as much fat as possible in the pan.
- Add the onion and celery to the pan and saute until tender. Add the potatoes, bay leaf and stock and simmer until the potatoes are tender, about 30 minutes.
- Roughly mash the potatoes in the saucepan with a fork, leaving some pieces. Stir in the milk and add the turkey or chicken. Simmer the mixture for 15 minutes. Remove the bay leaf. Season to taste with salt and pepper and add the cream. Simmer five minutes.
- Serve the turkey chowder with a sprinkling of the reserved diced bacon on top.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 21 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 10 grams, Sodium 1006 milligrams, Sugar 10 grams, TransFat 0 grams
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