Turkey and Sweetcorn Chowder
Cooked turkey, sweetcorn kernels and diced new potatoes with onion, carrot and hints of garlic, all served in a rich broth made from turkey stock, milk and cream and thickened with a roux. Serves 4 - 6
Ingredients
For the chowder:
- 40g unsalted butter
- 100g/6 slices smoked streaky bacon, chopped
- 125g/1 medium onion, peeled and finely chopped
- 100g carrots (or celery), peeled or washed and finely chopped
- 16g/4 cloves of garlic, peeled and finely chopped
- 1 tablespoon and 1 teaspoon plain/all-purpose flour
- 500ml turkey or chicken stock
- 300ml milk
- 1 bay leaf
- ½ - 1 teaspoon fine salt
- ¼ - ½ teaspoon freshly ground black pepper
- 300g new potatoes, chopped into small dice – no need to peel
- 300g sweetcorn kernels – fresh, frozen or tinned
- 300g turkey or chicken, chopped into small cubes
- 200ml fresh cream
Topping suggestions:
- crispy fried bacon
- chopped parsley
- thinly sliced spring onions
- drizzle of fresh cream
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Melt a quarter of the butter in the casserole dish over a moderately hot heat and cook the bacon until crispy.
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Remove from the pan into a bowl lined with kitchen paper.
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Add the remaining butter, along with the chopped onion and carrots and cook for around 5 minutes until softened and slightly caramelised.
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Add the finely chopped garlic and cook for a further minute.
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Now add the flour and cook, stirring, for 2 minutes.
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Pour in the stock and milk all at once and stir well until the mixture comes to the boil and thickens. Simmer for a couple of minutes.
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Add the chopped potatoes, bay leaf and salt and cook for 5 – 10 minutes until the potatoes are soft.
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Then add the sweetcorn and cook for a further 5 minutes.
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Stir in the turkey and cream and stir to mix. Adjust seasoning and add more salt and/or pepper, if necessary.
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Serve: with chunks of warm fresh bread, in warmed bowls garnished with the crispy bacon, sliced spring onions, chopped parsley and a drizzle of cream.
Recipe Notes
Equipment:
- chopping board and knife
- kitchen scales and measuring spoons and cups/jug
- cast iron casserole dish/Dutch oven
Turkey stock:
I made this using the turkey bones. I reduced 1 litre to 500ml to increase the flavour. It was based on my Chicken Stock recipe but I increased the number of onions and carrots.