Chipotle Turkey Chowder

From Renee:

3 c. Diced yellow onions
4 T. Olive oil
1 T minced garlic
1 minced jalapeno
2 diced russet potatoes
6 c chicken stock
1 1/2 c heavy cream
5 diced plum tomatoes, canned or fresh
2 c sweet corn
1 c grated white cheddar
1 c grated colby
2 T chopped parsley
3 chipotle peppers in adobo sauce, minced
2 c turkey meat
1/2 t smoked paprika
3-4 T of a roux made with equal amounts of butter and flour

In soup pot, saute onions in olive oil until soft. Add garlic and jalapeno. Saute for 2 minutes. Add potatoes and saute for 2 minutes. Add stock and cream. Bring to a boil while stirring.

Reduce to a simmer. Add tomatoes, corn, cheeses, parsley, chipotles, and turkey. Simmer uncovered for 45 minutes, so that the potatoes are cooked. Add roux. Stir and cook while it thickens. Add salt and pepper. I have used lobster in this instead of turkey as well.


About verily sherrilee

Directionally challenged, crafty, reading mother of teenager
This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s