Turkey Corn Chowder
Recipe: #28604
November 06, 2017
Categories: Bacon, Turkey, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Wine, more
"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..."
Ingredients
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 by Step Method
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
No special items needed.