Smoky Turkey Corn Chowder with Bacon

soup/stew turkey thanksgiving kid-friendly corn fall winter small plates

Rhoda Boone

Makes 8 servings

Source

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

Method

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.

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.

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.

Serve chowder topped with crumbled bacon, scallions, and parsley.