Gluten Free Living – 2016
Turkey Corn Chowder is awesome! It’s also a scrumptious way to use up leftover turkey and turkey broth from the holidays! Plus, it has bacon! Everything is better with bacon. This soup is thickened when you puree half-and-half and corn together in a blender. It thickens the soup wonderfully. The primary seasoning for the chowder is rosemary.
This is such a hardy herb that it is still growing in my pots outside in December and we’ve had a couple of freezes by now. Bay leaves and garlic add flavor, and potatoes, carrots and onions add texture along with the turkey and corn.
I saw this recipe right around Thanksgiving and knew it would be a fantastic way to use up leftover turkey. Boy, was I right! It was so mouthwatering. I had a bowl of this soup for lunch for several days and just loved the stuff.
I love soups anyway, especially chowders that are thickened with cream. Yes, my weakness. While I try to eat more soups that are broth-based to cut calories, every now and then it’s good to splurge. Turkey Corn Chowder is such amazing comfort food that you hardly need anything else to accompany it. I served it with some leftover Gluten Free Cheddar Bay Biscuits that I made for Thanksgiving dinner. The combination was heavenly.
I made this recipe gluten free–and since it only calls for one tablespoon of flour, that was easy enough to do. It’s not low in calories since it uses both bacon and cream, but if you’re looking for a dynamite way to use up leftover turkey, this is it!
Turkey Corn Chowder is one of the best soups you’ll ever eat! The combination of flavors is amazing.
This is a great way to use up leftover turkey and turkey broth after the holidays.
Turkey Corn Chowder is served with bacon! I also served it with homemade Gluten Free Cheddar Bay Biscuits.
Here’s what I did.
I used these ingredients. I had leftover turkey broth and turkey from Thanksgiving dinner, so this was a great recipe to make that with. I did not end up using any chicken broth because I had enough turkey broth.
Cut bacon in pieces and fry in a large Dutch oven or stock pot. Remove bacon to paper towels. Do not drain grease.
To grease in pan add onions and garlic. Saute a few minutes before adding gluten free flour.
Stir to combine. Add turkey broth.
Add carrots, potatoes, bay leaves, salt, pepper and two teaspoons freshly minced rosemary. Bring to a boil. Reduce heat and simmer for about 20 minutes until veggies are tender.
Combine half-and-half cream with half of the corn in a blender.
Process until smooth. You will probably have to use a wooden spoon and move stuff around every few seconds so the corn doesn’t get stuck under the blade.
Here the veggies are tender.
Add the blended half-and-half/corn mixture to the Dutch oven.
Add diced turkey, corn and remaining two teaspoons rosemary. Heat through.
Stir to combine. Garnish with additional rosemary, as desired.
Ladle Turkey Corn Chowder into bowls and top with bacon. Garnish with fresh rosemary.
Turkey Corn Chowder is gluten free. So are the biscuits if you’re trying to keep to a gluten free meal.
I love bacon in anything and it’s certainly good in this chowder.
Here’s the recipe.
TURKEY CORN CHOWDER
(Recipe adapted from The Cafe Sucre Farine)
Blending half-and-half cream and corn is an ingenious way to thicken the soup.
I was a very happy camper after the opportunity to eat this fabulous chowder for a few days!
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You may find these items helpful for making this recipe.
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