Turkey Corn Chowder

🧂 Ingredients

• 6 slices thick-cut smoked bacon

  (see note below)
• 1 large onion

  finely diced
• 2 medium cloves garlic

  finely minced
• 3 cups homemade turkey broth

  or chicken broth
• 1 1/2 to 2 lbs. red potatoes

  washed, unpeeled and cut in small dice
• 3 large carrots

  peeled and sliced thinly
• 2 bay leaves
• 4 tsp. fresh rosemary

  finely minced, divided use (or 1 1/2 tsp. dried rosemary, divided use)
• 2 tsp. pink Himalayan sea salt
• 1/3 to 1/2 tsp. ground black pepper
• 2 1/2 cups half-and-half
• 2 cups turkey

  diced and cooked
• 2 lbs. 12-oz. sweet, frozen corn

  thawed (divided use)
• 1 tsp.. fresh rosemary

  minced, for garnish
• 5 slices thick-cut bacon

  for garnish (I used 5 slices; you can use more or less, as desired) see note below

Instructions

• 1 Cut bacon strips in half lengthwise and then cut strips again into 1/3 to ½-inch
  pieces.
• 2 (If you want additional bacon to garnish the soup, cook it now but set it aside
  in a separate location for later use).
• 3 In a large Dutch oven or stock pot, cook bacon over medium heat until crisp,
  stirring occasionally.
• 4 Remove bacon with a slotted spoon and place on paper towels to drain.
• 5 Add diced onions and cook for 2-3 minutes or until tender.
• 6 Add garlic and cook an additional minute until garlic is fragrant.
• 7 Be sure to scrape the bottom of the pan for pieces of bacon and stir them into
  the mixture as they increase flavor.
• 8 Add turkey broth, carrots, potatoes, bay leaves, 2 teaspoons of fresh minced
  rosemary or ½ tsp. dried rosemary, salt and pepper.
• 9 Bring ingredients to a boil, then reduce heat and simmer.
• 10 Cook for 15-20 minutes or until potatoes and carrots are tender.
• 11 Meanwhile, combine half-and-half cream and one pound of thawed corn in a
  blender.
• 12 Blend for 1-2 minutes or until mixture is silky smooth.
• 13 Be prepared to stop and stir frequently, so corn doesn’t bog down in the
  blender.
• 14 After carrots and potatoes are tender, remove bay leaves.
• 15 Add the blended corn and half-and-half mixture to the pot.
• 16 Stir in additional 2 teaspoons of fresh minced rosemary or 1 tsp. dried
  rosemary, turkey, remaining whole kernel corn and bacon.
• 17 Return to heat and continue cooking until mixture is heated through.
• 18 Check seasonings.
• 19 Add additional salt and pepper, if desired.
• 20 Ladle soup into bowls.
• 21 Garnish with additional cooked bacon and fresh minced rosemary, if desired.

Nutrition Info