This cold weather has left me longing for a night spent snuggling by the fire with a blanket and a big bowl of hot soup. This delicious chowder is as hearty as it is satisfying, making it the perfect pairing for an icy winter night.
Prepared in the slow cooker, this recipe is a great weeknight warmer as well. Just set it, forget it, then come home to a house that smells delicious. It’s always a bonus when you don’t have to worry about cooking when you come home if you ask me.
For the broth, I recommend making it from a leftover turkey carcass. But if you don’t have the time to prepare a homemade bone broth, you could absolutely use store-bought as well. You could also substitute leftover turkey for the uncooked turkey breast called for in the recipe. This would make a great post-holiday dinner meal.
When it comes to plating, I served mine with warm multigrain rolls and a green salad. But you could also bake up some biscuits or serve it with crackers if that’s more up your alley. Whatever tickles your fancy. 😊
Stay warm and enjoy!
Turkey and Corn Chowder
1tbsp cumin seeds
1tbsp olive oil
2 onions, finely chopped
6 stalks celery, diced
6 cloves garlic, minced
4 dried oregano leaves, crumbled
1/2 tsp cracked peppercorns
8c chicken or turkey stock
3/4c whole or pot barley, rinsed
2lbs boneless, skinless turkey, cut into 1/2″ cubes
2c frozen corn kernels
1tsp chili powder dissolved in lemon juice
1 green pepper, seeded and diced
1 jalapeño pepper or chipotle pepper in adobo sauce, diced (optional)
Finely chopped cilantro, optional
- In a dry skillet over medium heat, toast cumin seeds, stirring until fragrant and they just begin to brown, about 3 minutes. Immediately transfer to a mortar or a spice grinder and grind. Set aside.
- In the same skillet, heat oil over medium heat for 30 seconds. Add onion and celery and cook, stirring until celery is softened, about 5 minutes. Add garlic, oregano, peppercorns and reserved cumin and cook, stirring for 1 minute. Transfer to slow cooker. Add chicken stock and stir well.
- Add barely, turkey and corn. Cover and cooked on Low for 8 hours or high for 4 hours, until turkey and barley are tender. Stir in chili powder solution. Add green pepper and jalapeño pepper, if using, and stir well. Cover and cook on high for 20 minutes, until pepper is tender.
- To serve, ladle into bowls and garnish with cilantro, if using.
Makes 10 servings.