CHIPOTLE CORN CHOWDER
Chipotle chiles are dried smoked jalapenos that are dark brown in colour, they have a sweet smokey flavor and have lots of heat, use chipotles packed in adobo sauce, adobo sauce is a dark red sauce from ground chiles, with herbs and vinegar added. Chipotles are great to add into any recipe to "kick" it up... for this recipe it really adds so much flavor to the soup! Serving size is only estimated my DS can eat this by himself lol!... This soup is worth making, it is delicious!
Provided by Kittencalrecipezazz
Categories Chowders
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the bacon in a large saucepan over medium-high heat until crisp, remove and drain on paper towels; set aside (reserve a couple tablespoons of bacon fat).
- In the same saucepan add in the chopped onion, garlic and celery; saute for about 5 minutes.
- Add in chicken broth and diced potatoes; bring to a boil, cover and simmer for about 10-12 minutes or until potatoes are slightly tender.
- Add in red bell pepper, corn, whipping cream and diced chipotle pepper; continue to simmer for 10 minutes, or until veggies are soft.
- Season with salt and pepper to taste (for even more spice season with cayenne).
- Crumble the reserved cooked bacon and stir into the soup.
- If the chowder is too thick, adjust with up to 1/4 cup half and half cream or milk and just reheat slightly.
Nutrition Facts : Calories 506.7, Fat 22.9, SaturatedFat 11.5, Cholesterol 61.6, Sodium 1414.2, Carbohydrate 65.9, Fiber 8.4, Sugar 9.6, Protein 15.5
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
CHIPOTLE TURKEY CORN CHOWDER
2 cups chopped chicken or turkey smoked or blackened Creamed style golden sweet corn 14.75oz can Sweet white corn frozen 16oz pack 1/2 a white onion diced 2 carrots diced 3 celery sticks diced 5 cloves crushed fresh garlic 1 jalapeño diced small 6 white mushrooms chopped 1 1/2 cups chicken bouillon 1 1/2 cups 2% milk 1 1/2 cups water Grill mates chipotle pepper marinade 1 packet
Provided by RYNOSrecipes
Time 5h30m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Blacken Turkey or chicken.
- Put all ingredients into crockpot.
- Stir in one packet of grillmates chipotle marinade.
- Cook on low 4-6 hours.
Nutrition Facts : Calories 112.6, Fat 1.6, SaturatedFat 0.6, Cholesterol 2.9, Sodium 184.8, Carbohydrate 23.5, Fiber 3, Sugar 3.3, Protein 4.7
TURKEY AND CORN CHOWDER WITH BACON AND CHIPOTLE
One recipe for Buttermilk Brined Turkey Breast is enough for this Turkey and Corn Chowder with Bacon and Chipotle recipe as well as the Turkey and Poblano Red Eye Stew and the Pilgrim Casserole later in the week.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- Scrape the corn kernels into a bowl. Place the cobs and herb bundle in a pot with the stock and add about 3 cups of water, then bring to a low simmer.
- In another pot, heat the oil over medium-high heat, add the bacon and cook to render the fat. Add the garlic, onions and bay leaf, then cook to very tender, stirring frequently, 10 minutes. Add the corn kernels and stir in the chipotle puree.
- Ladle 1 cup of the hot stock over the masa, stir and let stand to thicken.
- Remove the cobs and herb bundle from the corn stock and add it to the soup pot. Stir in the thickened masa paste, cream and green chiles. Add the Buttermilk Brined Turkey Breast and bring the soup to a bubble. Cook to thicken to your desired consistency, then season with salt and pepper.
- For extra thick chowder, puree half of the corn kernels before adding to the soup.
- Place the buttermilk, Sriracha, salt, peppercorns, garlic, lemon, chives, dill and parsley in a double-bagged 2 1/2-gallon plastic resealable bag. Add the turkey breasts and refrigerate on the bottom shelf of the fridge overnight.
- Preheat the oven to 325 degrees F.
- Arrange a metal rack over or in a rimmed baking sheet and rub the rack with oil. Remove the turkey breasts from the brine and pat them dry. Arrange the breasts on the prepared baking rack and coat the skin with a little oil, sprinkle with poultry seasoning and cook until a thermometer reads 165 degrees F and the skin is light to medium golden brown, 45 minutes to 1 hour.
CHIPOTLE-CORN CHOWDER
Make and share this Chipotle-Corn Chowder recipe from Food.com.
Provided by lazyme
Categories Chowders
Time 25m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- In 2-quart saucepan, combine cream-style corn, corn with peppers, chile, adobo sauce and cumin; mix well.
- Bring to a boil over medium-high heat, stirring frequently.
- Reduce heat; simmer 5 minutes to blend flavors, stirring frequently.
- Meanwhile, in small bowl, combine 1/4 cup of the milk, flour and salt; beat with wire whisk until smooth.
- Add remaining 2 cups milk to chowder.
- Stir in flour mixture until well blended.
- Cook over medium heat until bubbly and thickened, stirring constantly.
- Boil 1 minute.
Nutrition Facts : Calories 328.3, Fat 8.2, SaturatedFat 4.4, Cholesterol 25.6, Sodium 684.5, Carbohydrate 59.5, Fiber 4.3, Sugar 4.5, Protein 12.1
CHIPOTLE & CORN CHOWDER
Make and share this Chipotle & Corn Chowder recipe from Food.com.
Provided by khah3765
Categories Chowders
Time 40m
Yield 4-1 2/3 c servings
Number Of Ingredients 10
Steps:
- In a large saucepan heat olive oil over medium heat.
- Cook and stir leeks and sweet pepper in hot oil about 10 minutes or until tender.
- Add 2 3/4 c of the broth into the saucepan.
- Return to boiling.
- Stir in corn, potatoes, chipotle peppers, and paprika.
- Bring to boiling; reduce heat.
- Simmer, covered, for 10 to 15 minutes or until potatoes are tender.
- Meanwhile, in a screw-top jar combine the remaining 1/4 c broth and the flour.
- Cover and shake until smooth; stir into potato mixture.
- Cook and stir until slightly thickened and bubbly.
- Cook and stir for 1 minute more.
- If desired, season with salt.
Nutrition Facts : Calories 270.7, Fat 6.3, SaturatedFat 1.1, Sodium 86.3, Carbohydrate 49.2, Fiber 6.4, Sugar 8.2, Protein 10.4
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.
TURKEY CORN CHOWDER
Make and share this Turkey Corn Chowder recipe from Food.com.
Provided by Chef mariajane
Categories Chowders
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat soup, milk, picante sauce, corn, turkey and bacon in a 3-quart saucepan over medium heat until heated through.
- Serve, in 4 serving bowls, and top with cheese, onions, and additional picante sauce.
Nutrition Facts : Calories 274.8, Fat 16, SaturatedFat 4.9, Cholesterol 50.4, Sodium 1175.3, Carbohydrate 18.5, Fiber 2.2, Sugar 3.4, Protein 15.9
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4.9/5 Estimated Reading Time 4 mins
- Heat the olive oil in a large pot over medium high heat. Add all vegetables + salt and sauté until tender-crisp. Add the broth and simmer until potatoes are soft.
- Transfer 3 cups of soup to a high-powered blender. Add the almondmilk and chipotles. Blend until desired smoothness (I go for super smooth with this one).
- Stir the blended mixture into the large pot to combine with remaining soup. Serve into bowls and top with lots of fresh basil, pesto, olive oil, hot sauce (!), and maybe some seeds or nuts to be fancy.
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