Smoky Turkey Corn Chowder With Bacon

  1. 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.
  2. 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 jalapeno and cumin and cook, stirring, 1 minute more.
  3. 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.
  4. Serve chowder topped with crumbled bacon, scallions, and parsley.

bacon, yellow onion, carrot, kosher salt, freshly ground black pepper, red bell pepper, ground cumin, chicken, sweet potato, green chiles, oregano, bay leaves, turkey, corn, scallions, parsley

Taken from www.epicurious.com/recipes/food/views/smoky-turkey-corn-chowder-with-bacon-51255640 (may not work)

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