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Sunday, December 6, 2009

Turkey Potato Corn Chowder

I know, more soup!  It has been very cold the as last few days and what else does one eat on a cold day? Also I had leftover turkey from the last recipe I posted and we must not waste food!  So I combined a few of my favorite recipes and came up with this.  Turkey Potato Corn Chowder.  I hope you like it,
I know we sure did.



Ingredients


Cut corn from cob.


Peel and chop carrots into 1/4 inch rounds.


Peel and chop potatoes.


Quarter and chop zucchini.


Chop red bell pepper.


Chop onion.


Finely chop garlic.


Chop leftover turkey.



Brown bacon in large Dutch oven.  Remove and set aside on a paper towel to drain.  Crumble.



Take away all but two tablespoons of drippings.  Add in onion and cook until tender.



Add corn, thyme and garlic to the pot, cook for 30 seconds, stirring constantly to prevent sticking and to release the flavor of the thyme and garlic.




Stir in broth, milk, potato, zucchini, carrots, red pepper and turkey.  Bring to a boil then reduce heat to a simmer.



Cover and simmer for fifty minutes.  Add half and half the last ten minutes of cooking time.
Now add thickener to the soup.  In a separate bowl add two tablespoons of cornstarch to ½ cup cold water and stir until smooth.  Gradually stir into hot soup mixture until well blended, stirring constantly.  Simmer for five minutes.




Serve with crumbled bacon on the top.

Happy Eating!!!!



Recipe:  Serves 8

Turkey Potato Corn Chowder

3 cups chopped leftover turkey
4 slices Applewood smoked bacon
¼ cup onion, chopped
2 ears of fresh corn (cut off cob) or 2 cups corn kernels
½ teaspoon of dried Thyme
1 large clove garlic finely chopped
5 cups of turkey or chicken broth
½ cup reduced fat milk
4 medium red potatoes, peeled and chopped or approximately 3 cups
1 medium zucchini quartered and chopped
2 carrots cut in rounds
½ cup chopped red bell pepper
½ cup reduced fat half and half
2 tablespoons cornstarch
Salt and pepper to taste


Brown bacon in a large Dutch oven over medium heat until bacon is crisp.   Remove bacon from pan; crumble and set aside.  Take away all but two tablespoons of the drippings from pan.  Add chopped onion to the drippings, cook until tender, about five minutes.  Add corn, thyme and garlic to the pot; cook 30 seconds, stirring constantly to prevent sticking and to release the flavor of the thyme and garlic.

Stir in broth, milk, potatoes, zucchini, carrots, red pepper and turkey.  Bring to a boil then reduce heat to a simmer.  Cover and simmer for fifty minutes.   At this time add half and half to the soup.  Cook for ten minutes.

Now add thickener to the soup.  In a separate bowl add two tablespoons of cornstarch to ½ cup cold water and stir until smooth.  Gradually stir into hot soup mixture until well blended, stirring constantly.  Simmer for five minutes.

Serve with crumbled bacon on the top.

Happy Eating!






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