Name: Smoky Turkey Corn Chowder With Bacon
Cook time: 30 minutes
Total time: 45 minutes
Yield: Makes 8 servings
Ingredients: 6 slices bacon (4 ounces); 1 medium yellow onion, chopped; 1 medium carrot, sliced into 1/4-inch thick rounds (halved lengthwise if large); 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 red bell pepper, seeded and chopped; 1/2 medium jalapeño, finely chopped, plus more to taste; 1 teaspoon ground cumin; 6 cups (48 ounces) homemade or store-bought low-sodium chicken or turkey broth; 1 medium sweet potato (about 1 pound), peeled and cut into 1/2-inch cubes; Two 4-ounce cans mild diced green chiles, drained; 2 teaspoons dried oregano; 2 dried bay leaves; 4 cups shredded turkey or rotisserie chicken; 10 ounces frozen corn, thawed; 3/4 cup half-and-half, plus more to taste; Sliced scallions, for serving; Chopped parsley, for serving

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Smoky Turkey Corn Chowder with BaconCharles Masters, food styling by Suzanne Lenzer

This warming chowder is a fantastic way to use leftover turkey (and works great with rotisserie chicken, too.) Smoky bacon, earthy cumin, and mild green chiles add tons of flavor to this hearty soup.

Recipe information

Total Time
45 minutes
Yield
Makes 8 servings

Ingredients

6 slices bacon (4 ounces)

1 medium yellow onion, chopped

1 medium carrot, sliced into 1/4-inch thick rounds (halved lengthwise if large)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 red bell pepper, seeded and chopped

1/2 medium jalapeño, finely chopped, plus more to taste

1 teaspoon ground cumin

6 cups (48 ounces) homemade or store-bought low-sodium chicken or turkey broth

1 medium sweet potato (about 1 pound), peeled and cut into 1/2-inch cubes

Two 4-ounce cans mild diced green chiles, drained

2 teaspoons dried oregano

2 dried bay leaves

4 cups shredded turkey or rotisserie chicken

10 ounces frozen corn, thawed

3/4 cup half-and-half, plus more to taste

Sliced scallions, for serving

Chopped parsley, for serving

Preparation

Step 1
In a large pot over medium heat, cook bacon until crisp, 8 to 10 minutes. Drain on a paper towel and crumble into small pieces and set aside, reserving the fat in the pot.
Step 2
Pour off all but 1 tablespoon fat, return the pot to medium heat, and add onion, carrot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add bell pepper and cook, stirring occasionally, for 3 minutes more. Add jalapeño and cumin and cook, stirring, 1 minute more.
Step 3
Add broth, sweet potato, chiles, oregano, and bay leaves and bring to a simmer. Cook until sweet potato is tender, about 10 minutes. Stir in the turkey or chicken and corn and cook until warmed through, 3 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and half-and-half. Continue to cook until just warmed through. Taste and adjust seasoning, thinning the chowder with another 1/4 cup half-and-half, if desired.
Step 4
Serve chowder topped with crumbled bacon, scallions, and parsley.

Recipe notes

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