Turkey Corn Chowder
Don’t toss your holiday leftovers! When you get tired of turkey sandwiches, transform that turkey into a rich delicious Turkey Corn Chowder. No turkey? No problem! Rotisserie chicken will work just as well.
I ain’t gonna lie… I love the day I have planned.
I’m doing some decorating for the holidays. I have another pot of Turkey Corn Chowder on the stove. Life is good!
Yesterday I had the BEST brainstorming session with my buddy Jessica in Sacramento. Shopped for some fun Christmas Ornaments and bought 20 pounds of mandarins. Had a great facial. Perfect day!
It’s not very often you can steal some time for yourself and just do your own thing.
Truly I feel blessed!
I also love a meal that I can pull the ingredients out of the pantry & freezer and make something completely spectacular.
Like THIS chowder!
No turkey? No problem, you can also use rotisserie chicken. That works too!
You’ll start by sautéing the bacon. We’ve talked about this before, chop it into small chunks/lardons. Put the bacon in a cold pot (use the same one you’re going to make the stew in – no need to dirty another dish) and THEN turn the pot on over medium heat. Starting it off in a cold pot will help render off the fat. Takes about fifteen minutes. Not long – remove the bacon bits with a slotted spoon and put them on a paper towel to drain.
While the bacon is cooking, dice the onion, celery and peel and dice the potatoes. You’ll need about 4 cups – I recommend russet potatoes.
After you remove the bacon, pour out most of the oil – but reserve all those brown bits in the pan. Add the butter & olive oil – then the veggies – onions and celery. Cook for about 4-5 minutes until they just begin to soften. Then add the potatoes and minced garlic. Cook for another minute or two.
Add the flour and cook that for a couple minutes also. Then it’s time to add the tabasco sauce (don’t be afraid of the heat, tabasco adds a great flavor!) and chicken stock. When you add the chicken stock, take a spoon and scrape up all the bits off the bottom of the pan. They are gonna give you big flavor!! Increase the heat to high and bring everything to a boil. Cook until the potatoes are tender.
Next ladle about half the soup into the Blender. Blend until creamy and smooth. Add it back into the soup pot along with the turkey and corn, heat thru. Remove from the heat and add in the half & half. Sprinkle with chopped parsley and serve.
Here’s what you need to know…. this chowder is AMAZING! Big and bold over-the-top flavor! Again… don’t be afraid of the tabasco – it makes this chowder pop!
About 40 minutes from start to finish. Totally worth that time too!
Turkey Corn Chowder
- 4 strips thick cut bacon
- 1 yellow onion diced
- 2 celery stalks sliced
- 1 clove garlic minced
- 2 inch large russet potatoes peeled and cut into 1/2- cubes (about 4 cups diced potatoes)
- 2 cups cooked turkey or chicken
- 2 cups frozen corn*
- 1 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons flour
- 4 cups chicken stock
- 1/2 cup heavy cream
- 2 teaspoons tabasco sauce
- 1 teaspoon to 1 1/2 salt
- minced parsley for garnish optional
- Dice the bacon and add them to a large stock pot. Next turn and cook over medium heat until crispy, remove from pan. Drain on a paper towel - set aside.
- In the same pot used to cook the bacon, drain off a bit of the oil. Add the butter & olive oil and the onion & celery. Season with salt. If using black pepper add it here.. Saute over medium heat until softened, about 4-5 minutes. Add in the garlic and saute another minute. Stir in the flour & mix it well with the softened veggies - cook another two minutes. Add in the potatoes and give the ingredients a couple good stirs.
- Add the tabasco sauce and about 1/4 cup of the the chicken stock. Stir everything really well, scraping all of the browned bits off the bottom of the pan. Add the remainder of the chicken stock, increase the heat to high and bring to a boil. Reduce to a medium heat, stirring occasionally, the mixture will thicken.. Cook for about 10 minutes or until the potatoes are soft. (
- When the potatoes are done and you can easily puncture the potatoes with a fork, turn the heat off. Ladle about half the mixture into the blender and blend until smooth. (You can also use an immersion blender - I prefer using a stand blender because I want to keep good texture in the chowder.)
- Add the turkey and corn. Stir well to combine. Turn off the heat add cream & bacon, stir to combine & warm thru.
- Garnish with parsley and and serve!
* Yellow frozen corn (rather than white) is my choice making this chowder. The yellow corn gives it a bright POP of color, love that!