Smoky leftover turkey corn chowder with bacon

Yield 8 servings



  1. In a large pot over medium heat, cook bacon until crisp, 8 to 10minutes. Drain on a paper towel and set aside, reserving one tablespoon of fat in the pot.
  2. 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 five minutes.
  3. Add bell pepper and cook, stirring occasionally, for three minutes more.  
  4. Add jalapeno and cumin and cook, stirring, one minute more.
  5. Add broth, sweet potato, chiles, oregano and bay leaves and bring mixture to a simmer.
  6. Cook until the sweet potato is tender, about 10 minutes.
  7. Remove the bay leaves. Stir in the turkey and corn. Cook until warmed through, three to five minutes.
  8. Stir in the half and half. Continue to cook until just warmed through.
  9. Taste and adjust seasoning, thinning the chowder with another 1/4 cup half and half, if needed.
  10. Serve turkey chowder garnished with crumbled bacon, scallions and parsley.

Courses Main Course

Recipe by Grateful | at