Monday, December 28, 2015

Leftover Turkey from Thanksgiving day: " Southwest Turkey Corn Chowder ".

If you get tired of Christmas Tamales-which is a dry dish-chances are, you're going to think of soup for lunch or dinner the next day. Since I freezed (not sure of that word!) the leftover Thanksgiving turkey meat then it was time to take it out and use it for this soup. Turkey sandwich or some turkey casserole were out of the question.

This actually turned out sooo good!

Ingredients for 4 people:

2 compact cups of shredded cooked turkey breast (or store bought chicken)
3 tablespoons cooking oil of choice
1 medium onion, chopped
3 tablespoons flour 
4-6 cups water (depends how soup-y you want it.)
1/2 cup real bacon bits, divided.
3 large potatoes, peeld and cubed
1 3/4 c frozen corn
3/4 c heavy cream 
Salt and black pepper to taste

To add flavor and texture:

1/3 cup chopped Cilantro/coriander
1 large tomato, chopped
1 large Jalapeno pepper sliced crosswise into strips 
Avocado, cubed
Lime juice


1. Read recipe from beginning to end.
2. Prepare your ingredients.
3. Preheat a large pot (Do NOT use non-stick please.) on medium-high for 3 minutes.
4. Preheat the oil, 1 minute
5. Saute the chopped onion until glassy
6. Add the turkey meat and cook until steamy; do not overcook or brown the meat.
7. Add the flour and 1/4 of the real bacon bits; incorporate onto the onion/turkey until pasty and smelling like baked pie crust.
8. Add the water, potato and corn; turn up the heat to high and let boil. Stir to incorporate all the ingredients. Salt and pepper to taste.
9. Lower the heat to simmer-cooking the potato and corn until tender. 
10. Remove from heat and stir in the heavy cream. Salt and pepper to taste, optional. 

Serve in individual soup bowls and garnish each with chopped cilantro, chopped tomato, sliced jalapeno, bacon bits, cubed avocado and squeeze with a wedge of lime juice.

Hits that cold spot this winter!