Creamy Turkey Corn Chowder Food

TURKEY CORN CHOWDER

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.

TURKEY AND CORN CHOWDER WITH BACON AND CHIPOTLE

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.

CHICKEN AND CORN CHOWDER

Steps:

• Cut the kernels off the corn and scrape the cobs with the back of a knife to remove the liquid. Melt 1 tablespoon butter in a dutch oven or other large pot over medium-high heat. Add the bacon and cook, stirring, until crisp, 3 to 4 minutes. Remove to a paper towel-lined plate with a slotted spoon; remove 2 tablespoons of the drippings and set aside.
• Reduce the heat under the pot to medium and add the remaining 1 tablespoon butter, the chopped onion, corn and liquid, and a pinch each of salt and pepper. Cook, stirring, until the onion is tender, 5 to 7 minutes.
• Add the potatoes and chopped garlic to the pot and season with the smoked paprika and thyme; cook, stirring, 1 minute. Add the chicken broth and 1 teaspoon salt; cover and bring to a boil. Uncover and simmer until the potatoes are tender, 6 to 8 minutes.
• Smash some of the potatoes with a fork to thicken the soup. Stir in the chicken and heavy cream and cook until the chicken is warmed through, about 3 minutes.
• Heat the reserved bacon drippings in a small skillet over medium-high heat. Add the sliced onion and cook until browned, 3 minutes, adding the sliced garlic during the last 30 seconds. Remove with a slotted spoon to the plate with the bacon. Divide the soup among bowls; top with the bacon, onion and garlic.

CREAMY TURKEY-CORN CHOWDER

Steps:

• In a large pot melt butter over medium heat; add in onions, garlic, celery, jalapeno, chili flakes and thyme; saute for about 4 minutes.
• Add in all remaining ingredients including the cooked turkey cubes (except whipping cream) simmer until the potatoes are fork tender (about 25-30 minutes, cooking time will depend on the size of you potatoes).
• Season with salt and pepper, then add in the whipping cream; bring to a simmer then remove from heat.
• Ladle into bowls and top/sprinkle with more Parmesan cheese then croutons if desired.

TURKEY CORN CHOWDER

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.

CORN CHOWDER

Steps:

• Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
• Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.

PHILADELPHIA® CORN CHOWDER

Steps:

• Cook and stir green pepper and onion in butter in medium skillet on medium heat until tender.
• Add cream cheese and milk. Reduce heat to low; cook until cream cheese is completely melted, stirring frequently. Remove from heat; set aside.
• Bring water to boil in medium saucepan on medium-high heat. Add bouillon; stir until dissolved. Reduce heat to low. Gradually stir in cream cheese mixture. Add remaining ingredients; mix well. Cook until heated through, stirring frequently. (Do not boil.)

CREAMY CORN CHOWDER

Steps:

• Dissolve bouillon in water; set aside. In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain; crumble and set aside., In a large skillet, saute green pepper and onion in the drippings until tender. Add flour; cook and stir until smooth. Gradually stir in milk and dissolved bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Add corn and seasonings. Cook for 10 minutes or until heated through. Sprinkle with bacon.

CREAMY CORN & BACON CHOWDER FOR TWO

Steps:

• Brown bacon and add onions. Sautee until onions are soft and translucent.
• Drain excess fat.
• Add the next three ingrediants and reduce heat.
• Cover and simmer for 15 minutes or until potatoes are tender, stirring often to prevent sticking or burning.
• Add the sugar and season with salt and fresh black pepper to your liking.

TURKEY-POTATO CHOWDER RECIPE

Steps:

• Combine potatoes, mixed vegetables, onions, celery, parsley and Swanson® Chicken Broth in a large saucepan. Bring to a boil over medium heat; reduce heat, cover, and simmer gently until vegetables are tender, about 10 minutes. Stir in turkey and poultry seasoning.
• Whisk flour and the half-and-half together until smooth. Stir mixture slowly into the saucepan. Stir until slightly thickened, or until mixture reaches a chowder-like consistency. Add sriracha sauce, salt, and pepper, mixing well.
• Ladle into soup bowls; garnish with crumbled bacon.

SMOKED TURKEY AND CORN CHOWDER

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.

TURKEY CHOWDER

Steps:

• Saute onions, carrots, celery in butter until soft but not brown.
• Blend in flour.
• Gradually stir in broth, then half& half.
• Cook, stirring constantly, until mixture thickens.
• Stir in salt, pepper, cayenne, and turkey.
• Stir a few minutes until turkey is heated through.
• Devour!

TURKEY CHEDDAR CORN CHOWDER

Steps:

• Saute vegetables in a Dutch oven over medium heat for about 5 minutes, or until just softened, then add the turkey.
• Sprinkle flour and seasonings over the vegetable/turkey mixture. Blend in stock and milk, stirring until it reaches the boiling point. Turn the heat down to low and simmer for 15 minutes.
• Add cheese and corn. Cover and cook at least 10 minutes to blend flavors.

CREAMY TURKEY SOUP WITH CORN

Steps:

• Cook onions and half the red peppers in butter in large saucepan on medium heat 5 to 6 min. or until crisp-tender, stirring frequently.
• Add cream cheese; cook on low heat 3 to 4 min. or until melted, stirring constantly. Stir in turkey, corn, broth and milk.
• Cook 5 min. or until soup is heated through, stirring occasionally. Serve topped with remaining red peppers and black pepper.

GRANDMA'S CORN CHOWDER

Steps:

• Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
• Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
• Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.

SMOKY TURKEY CORN CHOWDER WITH BACON

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.