Turkey Corn Chowder

4
Servings
15m
Prep Time
90m
Cook Time
1h 45m
Ready In


"What to do with all that leftover turkey? Here's one more great idea... You can sub half & half for the whipping cream if you want to cut the fat a little bit..."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (653.7 g)
  • Calories 924.6
  • Total Fat - 50.5 g
  • Saturated Fat - 18.9 g
  • Cholesterol - 667 mg
  • Sodium - 1463.4 mg
  • Total Carbohydrate - 19.7 g
  • Dietary Fiber - 3.6 g
  • Sugars - 5.5 g
  • Protein - 91.6 g
  • Calcium - 183.8 mg
  • Iron - 7.8 mg
  • Vitamin C - 19.1 mg
  • Thiamin - 0.4 mg

Step 1

In a large stockpot, warm the oil over medium heat. Add bacon, onion, celery, jalapeno, oregano and sage. Saute until the bacon is cooked through and the vegetables are tender.

Step 2

Add the wine and continue cooking until liquid is reduced in half, stirring occasionally to make sure the veggies don't burn.

Step 3

Add chicken stock, corn and turkey. Bring to a boil. Add milk and half & half, and bring back to a boil. Cover and reduce heat to medium low and allow to simmer for one hour, stirring occasionally.

Step 4

Remove lid and continue simmering for an additional 15 minutes, stirring occasionally. Taste and adjust seasoning to taste.

Tips & Variations


No special items needed.

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