Turkey Corn Chowder with Bacon

This chowder was the best use of leftover turkey I’ve found so far. It was so wonderful, it may have to become the traditional recipe for leftover Thanksgiving turkey in my house. It was loaded with flavor and topped with bacon. A guaranteed crowd-pleaser.

This recipe was adapted from Epicurious.com, contributed by Rhoda Boone. It would also be wonderful with shredded rotisserie chicken.

Yield: Serves 8

• 6 slices bacon (4 ounces)
• 1 medium or large yellow onion, chopped
• 1 medium carrot, sliced into 1/4-inch thick rounds (halved lengthwise if large)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 red bell pepper, seeded and chopped
• 1/2 medium jalapeño, finely chopped, plus more to taste
• 1 tsp ground cumin
• 6 cups (48 ounces) homemade or store-bought chicken or turkey stock
• 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 tsp 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

1. In a large pot over medium heat, cook bacon until crisp, 8 to 10 minutes.
2. 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, and save for another use.
3. 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.
4. Add bell pepper and cook, stirring occasionally, for 3 minutes more.
5. Add jalapeño and cumin and cook, stirring, 1 minute more.
6. Add stock, sweet potato, chiles, oregano, and bay leaves and bring to a simmer. Cook until sweet potato is tender, about 10 minutes.
7. Stir in the turkey or chicken and corn and cook until warmed through, 3 to 5 minutes.
8. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and half-and-half. Continue to cook until just warmed through.
9. Taste and adjust seasoning, thinning the chowder with another 1/4 cup half-and-half, if desired.
10. Serve chowder topped with crumbled bacon, scallions, and parsley.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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