Easy Southwest Turkey Chowder Recipes

SOUTHWESTERN TURKEY SOUP

Steps:

• In a large saucepan, saute onion in oil until tender. Stir in the broth, jalapeno, cumin, chili powder, salt and cayenne. Add the turkey, beans, tomatoes and corn. , Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend. Garnish with sour cream, chips, cheese and olives if desired. Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

SOUTHWESTERN CORN CHOWDER

Steps:

• In a large saucepan, cook chicken and onion in oil until chicken is no longer pink. Stir in the broth, corn and picante sauce and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro. , Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired.

TURKEY CHOWDER

Steps:

• Saute onions, carrots, celery in butter until soft but not brown.
• Blend in flour.
• Gradually stir in broth, then half& half.
• Cook, stirring constantly, until mixture thickens.
• Stir in salt, pepper, cayenne, and turkey.
• Stir a few minutes until turkey is heated through.
• Devour!

TURKEY CHOWDER

Steps:

• Heat oil in a large soup pot.
• Saute onion & green pepper until onion slices are translucent.
• Add carrots, potatoes, celery & spices.
• Mix well.
• Add stock & simmer for 15 min until potatoes & carrots are soft.
• Add turkey, corn.
• heat thoroughly but don't boil.
• Just before serving stir in parsley.
• May add salt & pepper at this time to taste.

TURKEY-POTATO CHOWDER RECIPE

Steps:

• Combine potatoes, mixed vegetables, onions, celery, parsley and Swanson® Chicken Broth in a large saucepan. Bring to a boil over medium heat; reduce heat, cover, and simmer gently until vegetables are tender, about 10 minutes. Stir in turkey and poultry seasoning.
• Whisk flour and the half-and-half together until smooth. Stir mixture slowly into the saucepan. Stir until slightly thickened, or until mixture reaches a chowder-like consistency. Add sriracha sauce, salt, and pepper, mixing well.
• Ladle into soup bowls; garnish with crumbled bacon.

EASY SOUTHWEST TURKEY CHOWDER

Steps:

• Cook bacon and onions in Dutch oven or large deep skillet on medium heat 3 to 4 min. or until onions are crisp-tender, stirring occasionally. Add broth, potatoes and corn; stir. Bring to boil; simmer on medium-low heat 15 min. or until potatoes are tender.
• Whisk mayo, peppers and flour in medium bowl until blended. Gradually stir in milk. Add to ingredients in Dutch oven along with the turkey; cook on medium heat 5 min. or until heated through and slightly thickened, stirring constantly. Remove from heat; stir in spinach.
• Serve topped with cheese.

SOUTHWESTERN CHEESY CORN CHOWDER

Steps:

• Cut all vegetables to size-- I cut all of mine into approximately 1/2" pieces-- I found that it reduced the cooking time for them all to be similar in size.
• In soup pot, melt 2 T butter and brown the ground turkey.
• Add garlic& sauté until done.
• Add onions, green& red peppers, and zucchini-- sauté a few minutes until vegetables are limp.
• Stir in 1 T butter& flour.
• Add chicken stock, peas, corn, potatoes, sweet potatoes, salt, sage, chipotle peppers, adobo sauce,& black pepper.
• Bring to boil-- Reduce heat to simmer.
• Cover & let cook until all vegetables are tender, (approx 25 minutes).
• Ladle 2 cups of soup into mixing bowl-- SLOWLY stir in the half & half to prevent it from separating.
• Pour it SLOWLY back into soup pot, stirring frequently.
• Add both cheeses-- stir until cheese is melted and chowder is thickened.
• Taste & adjust salt/pepper if needed.

SOUTHWEST CHICKEN CORN CHOWDER

Steps:

• In a large nonstick saucepan, saute onion and garlic in oil until tender., Stir in the broth, soup, chicken and chilies until blended. Bring to a boil. Reduce heat; stir in the corn, milk, chili powder and cumin. Heat through (do not boil). Sprinkle each serving with cheese and cilantro.

SOUTHWEST CHOWDER

Steps:

• In a Dutch oven or soup kettle, saute onion and bacon until crisp.
• Stir in the flour, cumin, chili powder and garlic powder.
• Bring to a boil, cook and stir for 1 minute or until thickened.
• Stir in hashbrowns, broth, cream corn, Mexicorn and chilies.
• Reduce heat and simmer, uncovered for 10 mintes or until heated through.
• Garnish with sour cream if desired.

SOUTHWEST CHICKEN BARLEY CHOWDER

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken and onion; cook and stir 2-3 minutes or just until onion is tender., Stir in squash, barley, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until barley is tender., Add beans, corn, cream, salsa and cilantro; heat through, stirring occasionally. If desired, serve with avocado and tomatoes. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.