Turkey and Corn Chowder

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Sous Chef
Nov 9, 2004
New Buffalo, Michigan
I am a soup freak...I love to experiment with different combinations. This one was a beautiful, simple experiment.


1/2 lb Diced Turkey
1/3 c Diced Carrots
1/3 c Diced Celery
1/3 c Diced Onion
1/3 c Diced Green Pepper
2 c Corn
2 c Chicken Stock
2 c Diced Potatoes
1 qt Heavy Cream
1 qt Water
2 T Salt
2 T Pepper
1 T Fresh Chopped Garlic
1 T Cumin
1/4 c Butter
1/4 c Flour
In a large stock pot add water, chicken stock, spices, potatoes and start simmering over medium heat. When it starts to boil add vegetables, except corn , but add turkey. Turn down heat to medium and let simmer for about 25-30 minutes, stirring occasionally, until vegetables are tender. Add heavy cream. Keep simmering, and on another burner, get a small saucepan, and start melting the butter for the roux over low heat. When the butter melts, add the flour, and whisk well, until it becomes almost a loose paste-like consistancy. Make sure soup is simmering. The roux need to be still need to whisked very well, and I usually let it as a rule "bubble up" about 4-5 times so, I know it is mixed well. Add roux mixture to soup, and whisk well until all roux is evaporated and soup has a thick, creamy consistancy.

Serve with your favorite sandwich, and crackers.
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