Southwest Turkey Corn Chowder
2 lbs. potatoes, diced
1 quart chicken stock
3/4 cup minced bacon
3/4 cup diced onion
3/4 cup diced celery
1/2 cup diced green pepper
1/2 cup diced red pepper
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 teaspoon black pepper
1 teaspoon paprika
1 1/2 cups all purpose flour
2 cups corn, pureed (frozen or canned)
4 cups whole kernel corn (frozen or canned)
1 bay leaf
1 pint heavy cream
1 pint milk
1 pound good quality smoked turkey, diced
salt & pepper to taste
Hot Pepper sauce to taste
Worcestershire sauce to taste
In a large pot cook potatoes in chicken stock until tender. Drain; reserve stock. In a separate soup pot, render the bacon. Saute the onions, celery and peppers in the rendered bacon along with the chili powder, cumin, black pepper and paprika. Stir in flour and cook to make to make a blond roux. Add pureed corn to roux. Add reserved chicken stock in stages, stirring between additions. Add whole corn and bay leaf and simmer until corn is tender. Remove the bay leaf. Combine heavy cream and milk. Measure approximately 2 cups of hot soup mixture and pour into the cream/milk mixture. Add the tempered cream and milk gradually to soup stirring constantly. Add the potatoes and turkey and simmer for 10 minutes. Add salt, pepper sauce and worcestersire sauce to taste. Makes 10-12 servings.
