Turkey Corn Chowder

Over my vacation, it seemed that the soup of the day was always chicken corn chowder with dill. Well THAT’S MY FAVORITE SOUP!! But instead of using chicken, I used turkey mainly because I still had a whole turkey in my freezer since Thanksgiving.

Ingredients: 2 whole turkey breasts (cooked and cubed), 1 Lb frozen corn, 1 cup frozen peas, 1/4 cup flour, 1 cup chopped bacon, 1/2 cup chopped carrot, 1/4 of an onion (chopped), 1 Tbsp minced garlic, 4 Tbsp franks red hot, 1/4 tsp chipotle powder, 1/4 tsp dried basil, 1/4 tsp dried oregano, 1/4 tsp marjoram, 3 Tbsp worcestershire sauce, 2 chicken bouillon cubes, 1 cup half and half, 2 cups milk, 1/8 tsp mustard powder, and salt & pepper to taste.

In a stock pot, rendure down the bacon until just crispy. Add the carrots and onion. Cook for about 5 minutes then add the garlic, 1/2 the bag of corn, and peas. Add the flour and cook for about 2 minutes. Add the cubed turkey breasts. Finally the milk and simmer for about 5 minutes.

In a saute pan bring the other half of the bag of corn, chicken bouillon cubes, and half and half to a boil. Take off the heat let cool for about 5 minutes then puree in the blender until smooth. Add to the vegetable/bacon/milk mixture.

Add all the rest of the ingredients and bring back to a boil. If the soup is a little too thick, add a little more milk.

This soup is delicious! Absolutely my favorite of all time. Yes it’s a little fatty because of the bacon but that’s part of what makes it so good!!



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