Smokey Chipotle Turkey Corn Chowder


2 Cups frozen corn kernels thawed, or 2 cans kernel corn drained
1 15-ounce can cream style corn
1 Pound ground turkey
1 Medium onion diced
2 Cloves garlic, finely minced
2 Tablespoons Grande Southwest seasoning
1 Chipotle chili, canned in adobo sauce
? Cup light white wine
2 Cups chicken stock
3 Tablespoons canola oil
1 Cup heavy cream
1 28-ounce can Fire Roasted Tomatoes


Heat stockpot on medium high heat, and add the oil. Sautee the onions and garlic till translucent and slightly browned. (5-8 minutes). Turn down heat and add wine, scraping the browned bits from pot. Turn heat back up to medium high. Add the ground turkey, and cook through, breaking up larger hunks. Add the chipotle chili and stir to incorporate. Add chicken stock, tomatoes and corn kernels. Allow to simmer for approximately10 minutes. Add the creamed corn, the cream, one at a time, and stir to incorporate. Bring to a boil, stirring constantly, so that the cream does not separate.

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