Southwestern Turkey Chowder

We have had snow on the ground all throughout December and all of January so far. And we have had quite a few big storms in that time from as well. This is pretty unusual for us. Usually it snows and then it melts fairly quickly. But I love it; as long as I don’t HAVE TO drive in the middle of a storm. It is gorgeous to look at. It is also perfect weather for soups, stews, chowders, and of course lots of baking. I have been doing a lot of baking these days, and I also made a huge pot of a delicious Southwestern turkey chowder to go along with my olive and tomato bread. Rustic Olive and Tomatoย Bread They paired perfectly with each other as well as a glass or two of chardonnay.

Southwestern Turkey Chowder

This chowder was filled with all kinds of hearty goodness and tons of vegetables. When I make soups and chowders, I just throw in all kinds of stuff and never bother to measure anything. I stop when my pot is full.

5-6 bacon, cut into pieces and cooked

3-4 celery ribs, diced

1 onion, diced

2 cups corn

1 red bell pepper, diced

2 TBSP garlic

2 potatoes, diced

3-4 roasted Hatch chilies, diced

3 lbs cooked turkey breast, cubed

6-8 cups turkey stock

2 cups heavy whipping cream

1 cup flour

olive oil and lime olive oil (optional)

salt & pepper to taste

red pepper flakes to taste

2 TBSP fresh oregano and thyme chopped fine

2 TBSP fresh cilantro, chopped fine

Cook the bacon with a little olive oil until it is to your desired doneness.

Add more olive oil and/or butter, then add the onions, potatoes, corn, peppers, celery, garlic and red pepper flakes and cook for about 5-7 minutes, or until they are tender and the onions are translucent. Add the flour, mix in well and continue to cook for an additional 5-7 minutes, stirring constantly.

Add the turkey and stock and seasonings. Combine well, cover and bring to a boil. Then reduce the heat to a simmer and continue to cook for about 30-40 minutes, stirring frequently.

Add the cream and mix in well. Adjust the seasonings as needed. Bring to a boil once again, then reduce the heat to a simmer and continue to cook for about 10-15 minutes, stirring frequently. Add the fresh herbs towards the end of the cooking process.

When the chowder is ready, ladle it up and enjoy. Larry topped his with some shredded cheddar cheese too. It just melted into the soup like velvet.

If you live in cold country like I do, stay warm from the inside out. There is nothing better than a hot chowder to help warm you up too. Stay warm, stay safe and stay well Everyone. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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