Turkey And Corn Chowder With Bacon And Chipotle
Serves: 3
Alessia Franecki
1 January 1970
Based on User reviews:
60
Spice
48
Sweetness
50
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
4 cups
Chicken Stock3 cloves
Garlic (crushed)1 large
Bay Leaf (fresh)1 cup
Masa1.5 cups
Heavy Cream1
Salt4 cups
Buttermilk1 cup
SrirachaDirections:
1
Scrape the corn kernels into a bowl
2
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
3
In another pot, heat the oil over medium-high heat, add the bacon and cook to render the fat
4
Add the garlic, onions and bay leaf, then cook to very tender, stirring frequently, 10 minutes
5
Add the corn kernels and stir in the chipotle puree
6
Ladle 1 cup of the hot stock over the masa, stir and let stand to thicken
7
Remove the cobs and herb bundle from the corn stock and add it to the soup pot
8
Stir in the thickened masa paste, cream and green chiles
9
Add the Buttermilk Brined Turkey Breast and bring the soup to a bubble
10
Cook to thicken to your desired consistency, then season with salt and pepper
11
For extra thick chowder, puree half of the corn kernels before adding to the soup
12
Place the buttermilk, Sriracha, salt, peppercorns, garlic, lemon, chives, dill and parsley in a double-bagged 2 1/2-gallon plastic resealable bag
13
Add the turkey breasts and refrigerate on the bottom shelf of the fridge overnight
14
Preheat the oven to 325 degrees F
15
Arrange a metal rack over or in a rimmed baking sheet and rub the rack with oil
16
Remove the turkey breasts from the brine and pat them dry
17
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