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!!