Wednesday, September 30, 2015

{soups-salads-and-salad-dressings} OT: Turkey and Corn Chowder With Bacon and chipotle


Turkey and Corn Chowder with Bacon and Chipotle 

(Sorry, no photo of this one)

The entire episode for this Week-in-a-Day is here:

One recipe for Buttermilk Brined Turkey Breast is enough for this Turkey and Corn Chowder with Bacon and Chipotle recipe as well as the Turkey and Poblano Red Eye Stew and the Pilgrim Casserole later in the week.

Total Time: 1 hour 20 minutes

Prep: 50 minutes

Cook: 30 minutes

Yield: 4 to 6 servings

Level: Easy


5 ears corn on the cob

4 cups chicken stock

Herb bundle of parsley, dill and thyme

1 tablespoon olive or canola oil

6 slices good-quality bacon, chopped

2 cloves garlic, chopped

2 onions, chopped

1 large fresh bay leaf

2 tablespoons chipotle in adobo, pureed

1/2 cup masa or corn meal

1 1/2 cups heavy cream

One 4-ounce can diced green chiles

1 pound Buttermilk Brined Turkey Breast, recipe follows, or roast turkey breast, sliced and chopped into bite-size pieces

Salt and freshly ground black pepper

Crusty Portuguese rolls or toasted English muffins, for dunking


Buttermilk Brined Turkey Breast:

4 cups buttermilk

1/4 cup Sriracha or other hot sauce, such as Frank's Red Hot

2 round tablespoons kosher salt

6 to 8 peppercorns

2 to 3 cloves garlic, crushed

1 lemon, sliced

A few sprigs chives, coarsely chopped

A few sprigs dill, coarsely chopped

A few sprigs parsley, coarsely chopped

3 boneless turkey breasts (about 2 1/2 pounds)

Olive or canola oil

Poultry seasoning



Scrape the corn kernels into a bowl. Place the cobs and herb bundle in a pot with the stock and add about 3 cups of water, then bring to a low simmer.

In another pot, heat the oil over medium-high heat, add the bacon and cook to render the fat. Add the garlic, onions and bay leaf, then cook to very tender, stirring frequently, 10 minutes. Add the corn kernels and stir in the chipotle puree.

Ladle 1 cup of the hot stock over the masa, stir and let stand to thicken.

Remove the cobs and herb bundle from the corn stock and add it to the soup pot. Stir in the thickened masa paste, cream and green chiles. Add the Buttermilk Brined Turkey Breast and bring the soup to a bubble. Cook to thicken to your desired consistency, then season with salt and pepper.

For extra thick chowder, puree half of the corn kernels before adding to the soup.


Buttermilk Brined Turkey Breast:

Place the buttermilk, Sriracha, salt, peppercorns, garlic, lemon, chives, dill and parsley in a double-bagged 2 1/2-gallon plastic resealable bag. Add the turkey breasts and refrigerate on the bottom shelf of the fridge overnight.

Preheat the oven to 325 degrees F.

Arrange a metal rack over or in a rimmed baking sheet and rub the rack with oil. Remove the turkey breasts from the brine and pat them dry. Arrange the breasts on the prepared baking rack and coat the skin with a little oil, sprinkle with poultry seasoning and cook until a thermometer reads 165 degrees F and the skin is light to medium golden brown, 45 minutes to 1 hour.


God Bless and have a GREAT DAY!


Seize the moment. Remember all those women on the 'Titanic' who waved off the dessert cart. (Erma Bombeck)

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Another Great Group of *~ Beth ~*



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