Turkey Cheddar Corn Chowder Recipes

CHEDDAR CORN CHOWDER

Steps:

• In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
• Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

TURKEY CORN CHOWDER

Steps:

• Place the potatoes into a pot and cover with salted water; bring to a boil, reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Cut the meat from the turkey legs, discarding the bones and tendons. Chop the turkey meat and set aside.
• Heat the butter in a soup pot over medium heat; cook the onion in the butter until translucent, about 8 minutes. Sprinkle the flour over the butter and onion; stir constantly until the butter and flour form a paste. Allow the paste to fry for about 1 minute. Whisk in the chicken broth, potatoes, turkey meat, and corn; stir until the mixture comes to a low boil and thickens, about 5 minutes. With a potato masher, slightly mash the potatoes and vegetables until the potatoes look rounded off. Pour in the cream, bring soup back to a simmer, and allow to cook without boiling for 5 minutes, stirring constantly. Season to taste with salt and black pepper.

TURKEY CHEDDAR CORN CHOWDER

Steps:

• Saute vegetables in a Dutch oven over medium heat for about 5 minutes, or until just softened, then add the turkey.
• Sprinkle flour and seasonings over the vegetable/turkey mixture. Blend in stock and milk, stirring until it reaches the boiling point. Turn the heat down to low and simmer for 15 minutes.
• Add cheese and corn. Cover and cook at least 10 minutes to blend flavors.

TURKEY CORN CHOWDER

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1/4 cup in pan. Add celery, onion, carrot, red onion and bay leaf; cook and stir over medium-high heat until vegetables are tender, 8-10 minutes., Stir in flour until blended; gradually whisk in stock. Bring to a boil, stirring constantly; cook and stir 2 minutes. Add soup, cream cheese, milk and cream; mix well. Stir in corn, turkey, hash browns, gravy, parsley and 3/4 cup reserved bacon; reduce heat. Cook, covered, 20 minutes, stirring occasionally., Discard bay leaf. Serve with remaining bacon and if desired, green onions.

CHEDDAR CORN CHOWDER

Steps:

• Cook the bacon in the olive oil, pour the grease into a stock pot and set the bacon aside.
• Over medium heat, add onions and butter to the bacon grease.
• Cook 10 min or until onions are translucent.
• While onions are cooking, add 6 bouillon cubes to 6 cups water and bring to a boil until cubes dissolve.
• Stir in flour, salt, pepper, and turmeric.
• Cook 3 minutes.
• Add the chicken stock and potatoes to the onions, simmer uncovered 15 minutes or until potatoes are tender.
• *If using fresh corn, cut off kernels and blanch for 3 min in boiling salted water. (If using frozen, skip this step)
• Add corn, half-and-half, and cheddar.
• Cook until cheese is melted.
• Season to taste with salt and pepper and serve with bacon.

CREAMY TURKEY-CORN CHOWDER

Steps:

• In a large pot melt butter over medium heat; add in onions, garlic, celery, jalapeno, chili flakes and thyme; saute for about 4 minutes.
• Add in all remaining ingredients including the cooked turkey cubes (except whipping cream) simmer until the potatoes are fork tender (about 25-30 minutes, cooking time will depend on the size of you potatoes).
• Season with salt and pepper, then add in the whipping cream; bring to a simmer then remove from heat.
• Ladle into bowls and top/sprinkle with more Parmesan cheese then croutons if desired.

TURKEY CHOWDER

Steps:

• Saute onion and garlic in butter in large pot. Do not brown, just until tender and translucent.
• Add potatoes, celery, carrots and broth. Cook at a simmer until veggies are tender.
• Add turkey and salt. Continuing until heated through, stirring occasionally.
• Add milk 10 minutes before serving.
• Sprinkle with parsley if desired when serving.

TURKEY CORN CHOWDER

Steps:

• Heat soup, milk, picante sauce, corn, turkey and bacon in a 3-quart saucepan over medium heat until heated through.
• Serve, in 4 serving bowls, and top with cheese, onions, and additional picante sauce.

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 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!

CHEDDAR CORN CHOWDER

Steps:

• In a large saucepan, saute onion and red pepper in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 1 minute or until thickened. , Add the potatoes, corn, mustard, paprika, salt, pepper flakes and pepper; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Add milk; cook and stir until soup comes to a boil. Remove from the heat; stir in cheese until melted. Sprinkle with green onions.

TURKEY CORN CHOWDER RECIPE

Steps:

• Place diced potatoes in a large stock pot.
• Add enough water to the pot so that the tops of the potatoes are covered.
• Turn the heat on high and bring water to a boil.
• Reduce heat to medium low and cover the pot with a lid.
• Cook the potatoes in gently boiling water until tender, about 10-15 minutes.
• Drain potatoes and place in a large bowl.
• Using the same large stockpot, melt butter over medium heat and then add onions and garlic, saute for 2-3 minutes or until onions are tender.
• Add remaining ingredients, including cooked potatoes, in the pot and let simmer over medium heat until fully cooked through (about 15-20 minutes).
• Serve topped with shredded cheddar cheese.

CORN AND CHEDDAR CHOWDER

Steps:

• In a large saucepan over medium high heat, melt the butter and stir in the onion, potato, bay leaf, cumin, and sage. Saute about 5 minutes, until the onion is tender. Mix in the flour, coating the onion and potato. Pour in the chicken stock and milk. Bring to a boil, whisking constantly until smooth. Reduce heat, and simmer 30 minutes, stirring frequently, until the potato is tender.
• Mix the corn, parsley, chives, and wine into the saucepan, and cook about 5 minutes, until heated through. Remove the bay leaf, and stir in the Cheddar cheese until melted and blended. Season with salt and pepper.