Turkey, Sweet Potato and Corn Chowder
A warm chowder with layers of flavor makes for the perfect family dinner on a fall evening. This is one of our top recipes on the website and everyone who makes it, loves it! Note, this recipe serves more as it’s meant for a crowd or leftovers. Cooking for a smaller crowd, you can easily halve the ingredients. Extras save wonderfully in fridge or freezer.
Serves 8-10
Ingredients:
4 slices bacon
1 medium yellow onion
1 medium shallot
4 cloves garlic
2 lbs ground turkey
12 oz bag frozen roasted corn
2 tsp paprika
2 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp cinnamon
2 tsp kosher salt
½ tsp black pepper
2 large, sweet potatoes, peeled and diced (roughly 3/4” squares),
8 cups chicken broth
1 can unsweetened coconut cream
To Serve:
Chili oil
Chopped chives
Pepitas
Directions:
In a large stockpot or Dutch oven, cook bacon on medium high heat, flipping once, until crispy. Using tongs, remove bacon from pot to a paper towel lined plate and chop or crumble when cool enough to handle. Leave bacon grease in pan to use for base of soup.
While bacon is cooking, dice the onion and shallot and mince the garlic. Add onion and shallot to the pot with bacon grease and cook until they start to brown and become translucent, approximately 4-5 minutes. Add garlic and cook another 2-3 minutes.
To the stockpot, add ground turkey, roasted corn, spices, salt and pepper. Stir well to mix flavors and cook until turkey is lightly browned, using a spatula or the back of a wooden spoon to break up the turkey as you go.
Add sweet potatoes and chicken broth to the pot and bring to a boil. Cover pot, turn heat down to a simmer and cook for 15 minutes. Remove from heat and add roasted corn, crumbled bacon, and coconut cream, and stir to combine cream into soup.
Serve soup topped with pepitas, chili oil, and chopped chives.