Turkey Corn Chowder

Corn and Turkey Chowder

Adapted from Buns in my oven

Ingredients

• 6 ears of fresh corn, husked and silks removed (or 1-30 ounce can corn and 1-15 ounce can cream corn)
• 6 slices bacon, chopped
• 8 scallions
• 3 medium potatoes (I use Idaho potatoes)
• 2 tablespoons all-purpose flour
• 3 cups whole milk
• 2 cups chicken stock
• 2 teaspoons Old Bay seasoning
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1 small can (4 ounces, I believe) chopped green chiles
• 2 cups roasted turkey
• Salt and pepper, to taste
• handful of grated cheddar, for garnish

Instructions

In a large stock pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings, and set aside.

Peel and chop the potatoes into bite sized chunks. Slice the scallions very thin and separate the greens from the whites.

Place the potatoes and white scallion pieces into the stock pot and cook over medium heat until the scallions have softened, 2 or 3 minutes.

Sprinkle in the flour and cook, stirring constantly, for about 1 minute.
Pour in the milk, chicken stock, Old Bay, thyme, parsley, cayenne, salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally.

Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender. Add corn (If using fresh corn, cut from the cob with a sharp knife. Use the back of your knife to release the pulp from the cob.),turkey , and green chiles. Cook over low heat until heated through, about 5 minutes.

Let cool and portion out in freezer safe containers (I like to use the screw top ziplock containers) Freeze up to 3 months.



On cooking day - thaw in fridge for 12+ hours. Reheat on stove top not in microwave. Since this is made with potatoes the microwave will make the dish taste grainy. The stove will not cause such texture issues. Enjoy with some Scallions and cheddar cheese on top.