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 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.
TURKEY-POTATO CHOWDER RECIPE
This rich and creamy homemade chowder is a delicious way to use up that leftover holiday turkey. It'll be on the table in 35 minutes and will soar to the top of your family's favorite soup list.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 35m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 319.2 calories, Carbohydrate 40.7 g, Cholesterol 51.9 mg, Fat 6.6 g, Fiber 5.5 g, Protein 25.2 g, SaturatedFat 2.4 g, Sodium 869.7 mg, Sugar 6.3 g
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
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
AFTER-THANKSGIVING TURKEY, SWEET POTATO AND BACON CHOWDER
I had this at a church function and searched out the person who brought it, so I could request the recipe. This is a fantastic recipe for using up leftover Thanksgiving turkey. Or, if you don't have any leftovers, it's also very good with rotisserie chicken from the grocery store.
Provided by Bridget Leigh
Categories Chowders
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In large, heavy pot set over medium heat, saute bacon until browned and crisp, 3 to 4 minutes. Remove to drain on paper towels. Crumble coarsely and set aside. Pour off all but 2 T of drippings in pan.
- Add onion and celery to same pot, still over medium heat.
- Saute, stirring, 2 minutes. Then add sweet potatoes, 3/4 teaspoons salt and 1/2 teaspoons pepper. Saute, stirring, until slightly softened, 3 to 4 minutes. Add 3 1/2 cups of the broth, the thyme and sage and bring mixture to a simmer.
- While mixture is coming to a simmer, place flour in a small bowl and whisk in remaining 1/2 cup stock to form a slurry into soup once it comes to a simmer. Reduce heat and cook at a simmer until vegetables are tender, but not mushy, about 10 minutes.
- Whisk in the half and half, bring mixture to a simmer and cook 1 minute. Add turkey and cook 1 to 2 minutes to warm through. Taste and season with more salt and pepper if needed.
- The soup can be prepared 1 day ahead; cool, cover and refrigerate. Reheat over medium heat, stirring often.
- Serve chowder in 6 soup bowls and garnish each serving with some crumbled bacon and, if desired, with a fresh sage and thyme sprig.
Nutrition Facts : Calories 285.3, Fat 13.1, SaturatedFat 6.2, Cholesterol 65.2, Sodium 744.9, Carbohydrate 18.1, Fiber 2.1, Sugar 3.8, Protein 22.7
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.
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