Turkey Corn Chowder
To make thicker chowder, blend or process half of the corn until smooth before adding it to the soup. If you want cheesy chowder, add 1/2 cup shredded cheddar with the bacon. For lower fat, omit bacon, and add more salt.
6 fresh medium ears or 3 cups frozen corn, thawed
Whatever amount of cooked turkey you have, cubed! (2 cups?)
1/2 cup chopped onion
1/2 cup chopped sweet green pepper (optional – I usually don’t use this)
1TBSP cooking oil
2 14.5 oz cans chicken broth or fresh chicken/turkey broth
1 cup cubed, peeled potatoes
2 cups milk
2 TBSP all-purpose flour
1/2 tsp salt
1/2 tsp pepper (I would use more)
2 slices bacon, crisp-cooked, drained, and crumbled
2 TBSP snipped fresh parsley (optional)
1. If using fresh corn, use a sharp knife to cut the kernels off the cobs.
2. In a large saucepan cook onion and sweet pepper in hot oil until onion is tender, but not brown.
3. Stir in chicken broth and potato. Bring to boiling; reduce heat, cover and simmer for 10 minutes.
4. Stir in the corn. Cook, uncovered for about 10 minutes more until potato and corn are tender, stirring occasionally.
5. In a small bowl, combine milk, flour salt and pepper; stir into corn mixture. Cook and stir until thick and bubbly. Cook and stir for 1 minute more.
6. Add bacon and turkey; cook until heated through. If desired garnish with parsley.