For some inexplicable reason I am obsessed with corn chowder. No matter where I go, if they have it on the menu I order it or if I see a recipe for it, I have to try it. Am I the only one?
With Turkey recipes on the brain, last night I whipped this up for dinner. So easy because of all the leftovers I had from shabbat.
I grew up where there was actually NO leftovers in my house. Either we ate it all the first round, or my mother, a fantastic cook and my kitchen guru, just really knew how to make exactly what was needed. I have yet to master that ability, BUT I am a HUGE believer in reinventing your leftovers, instead of serving the same thing just rewarmed. My family appreciates it all the more and it really is not that much effort – truly!
It is like having my own mini Iron Chef contest every Sunday Night, I even have Alton Brown in my head giving a play by play as I make my Leftover concoctions. Alton loudly whispering “she’s using the leftover chicken from the soup people, a genius move, is that shitake mushrooms I see…”
For those of you who are bewildered – yes I talk to myself as I cook – you don’t?
This hearty filling soup/stew is a great addition to any ones dinner menu. The perfect blend of this chowders smokey flavor mixed in with a warm sometimes sweet bite that hits you in the end with a spicy mild punch will make you just as obsessed as I am.
Spicy Turkey Corn Chowder
2 cups chicken broth
2 boneless, skinless chicken breasts
Salt and pepper
1 package smoked turkey (about 5-6 slices)
4 pieces pastrami
1 onion, chopped
½ tsp. chili powder
¼ tsp. cilantro
¼ tsp. cayenne pepper
1 tsp. garlic powder
½ tsp. curry powder (optional)
2 15 oz. cans creamed corn
1 can of white and yellow corn niblets
½ cup soy milk
Bring chicken broth to a boil in a medium saucepan. Season chicken with salt and pepper and add to pot with broth. Simmer, covered, over medium-low heat 10-15 minutes, flipping chicken half way through. Transfer chicken to plate and reserve broth. Shred chicken into bite size pieces.
Cook smoked turkey, pastrami and onion in soup pot with the spices for about 5 minutes. Add all corn, cook for 2 minutes. Add reserved chicken broth and bring to a boil. Simmer over medium heat until slightly thickened. Stir in soy milk and chicken and let it cook for another 5 minutes.
Tips: While I love homemade chicken stock, I almost never have time these days to make it fresh. Now you can find great organic and msg free chicken or vegetable stock/broth in your local groceries that will work great in this and any other recipe that call for it. The key to a good grocery chicken stock is too look for one that has a short ingredient list that includes vegetables like carrots, celery and onions.