Hearty Turkey Corn Chowder Food

HEARTY TURKEY CORN CHOWDER

Steps:

• In a large dutch oven or sauce pan, melt butter and add celery, carrots and onions.
• Cook until vegetables are soft, about 10 minutes.
• Whisk flour, garlic salt, pepper and thyme together, add to pan, stir and cook for 2-3 minutes.
• Slowly pour broth, heavy cream and diced potatoes into pan, stir.
• Bring to a boil and cook for approximately 15 minutes.
• Add turkey and corn. Stir and cook until heated thoroughly.
• Remove from heat and enjoy.

HEARTY CORN CHOWDER

Steps:

• In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside., Saute celery and onion in drippings until onion is lightly browned. Add potatoes and water. Cover and cook over medium heat for 10 minutes. Stir in corn, milk, sausage, dill and bacon. Cook until potatoes are tender, about 30 minutes.

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:

• 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 CORN CHOWDER

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.

HEARTY CORN CHOWDER

Steps:

• Heat butter in a large pot.
• Sauté the onion and garlic until onion is transparent.
• Add the potatoes and toss in the butter to coat.
• Pour in the chicken stock and let simmer about 10 minutes or until potatoes are tender.
• With a potato masher lightly mash the potatoes, leaving some chunks.
• Stir in the creamed corn and milk.
• Simmer on low heat gently, uncovered, stirring occasionally to prevent sticking.
• *Do not allow to boil as there is a chance the milk may curdle.
• *Simmer gently for 10 minutes or until chowder has thickened.