Tuesday, December 6, 2011

Mexican Style Turkey Corn Chowder

How has the fall season been here for over two months and I have not shared even one chowder, soup or chili recipe? I have lost my mind.

Ah leftover turkey. My normal go-to for leftover turkey or chicken as of late has been the Creamy Chicken Casserole Bake I shared awhile back. I made two after Thanksgiving and we have just polished off the last of it, one for now and one frozen for later, I am recently all about frozen meals I make myself. I haven’t really been looking for a leftover turkey recipe because we so enjoy the above casserole but then I came across this. I intentionally bought a turkey breast just to make this chowder.

I just know that Baby Cakes is crazy about this one! He ate 3 bowls. Of course it helps that he works outside in the cold all day so a hot bowl of slightly spicy chowder warms him to the bone. I too am crazy over this chowder. It has incredible flavor and the creaminess; I could eat it every day that’s for sure.

Mexican Style Turkey Corn Chowder
recipe slightly adapted from recipegirl.com

1 Tablespoon canola or vegetable oil
1 large carrot, peeled and chopped
1 stalk celery, chopped
1 cup chopped yellow onion
2 cloves garlic, minced
3 cups chicken or turkey stock or broth
1 can green chilies, drained
1 cup milk
1 cup heavy cream
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 cups shredded turkey
1 can corn, drained
3 teaspoons dried cilantro
1 cup grated Monterey Jack cheese

In a large stockpot, heat oil over medium-high heat. Add vegetables and garlic and sauté for 5 minutes. Add broth and bring to a boil. Reduce heat to medium-low and simmer, covered, for about 10 minutes. Stir in the chilies.

In a bowl, whisk together milk, heavy cream, flour, salt, chili powder, cilantro and cumin. Increase heat to high and whisk cream mixture into the soup. Stir until thick and bubbly, about five minutes. Reduce heat to low. Add turkey, corn, and cheese; stir until cheese is melted and soup is hot, 5 to 10 minutes.

Serve along with some crusty bread or croutons.

I really can’t stress enough how delicious this chowder is. It does have a tiny bit of heat but if I can handle it everyone can handle it, I just stir in a bit of sour cream and that cuts it down a tiny bit. It’s right up there with Clam Chowder (my favorite) and warms just as well as giant bowl of chili (Baby Cakes’ favorite). Make it, you won’t be sorry.


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