Potato Corn Chowder with Bacon Recipe » LeelaLicious


Simple, smoky leftover turkey corn chowder with bacon

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.


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Instructions. In a large stockpot over medium low heat, melt butter and then add onion, celery and carrots. Cook until translucent, about 8 minutes. Sprinkle the flour over the butter mixture and stir constantly until it becomes a paste, about 5 minutes.


Smoky Turkey Corn Chowder with Bacon Recipe YouTube

2 slices bacon; 1/2 Tablespoon grass-fed butter; 1/2 Tablespoon extra virgin olive oil; 1 medium onion, peeled & chopped; 2 - 4 cloves garlic, peeled & chopped; 2 large carrots, peeled & chopped; 2 large stalks of celery, peeled & chopped; 1 - 2 medium potatoes, chopped; 3 cups turkey or chicken broth; 1 bay leaf; 4 oz.Neufchatel (light cream cheese) 1 cup frozen sweet corn; 1 1/2 - 2.


Corn chowder with bacon · The Typical Mom

Preparation. Step 1. In a large pot over medium heat, cook bacon until crisp, 8 to 10 minutes. Drain on a paper towel and crumble into small pieces and set aside, reserving the fat in the pot.


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Instructions. Place the cubed butter, potatoes, frozen corn, minced onion, black pepper, chicken broth, heavy cream and turkey into a 6-quart or larger oval crock pot. Stir to combine. Cover with lid and cook on low for 6 hours or on high for 4 hours (potatoes should be fork tender). During the last 30 minutes of cooking, mix the cornstarch.


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Next, ladle about half the soup into the Blender. Blend until creamy and smooth. Add it back into the soup pot, turkey, and corn and heat through. Remove from the heat and add in the half & half. Sprinkle with chopped parsley and serve. This chowder takes about 40 minutes from start to finish.


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Add the broth in small splashes until the flour dissolves, then add the corn, potatoes, and thyme. Simmer 20 minutes, until the potatoes are tender. Optional: puree 1-2 cups of the soup, or use an immersion blender in the pot for 15 seconds. Stir in the turkey, heavy cream, and half the bacon and simmer 5 minutes more.


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Instructions. Dump the chopped bacon into a large soup pot over medium-high heat. Cook the bacon, stirring occasionally, until it is crispy. Use a slotted spoon to transfer the cooked bacon to a paper towel lined plate and set aside. Add the butter to the pot with the bacon grease.


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Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1/4 cup in pan. Add celery, onion, carrot, red onion and bay leaf to pan; cook and stir over medium-high heat until vegetables are tender, 8-10 minutes. Stir in flour until blended; gradually whisk in stock. Bring to a boil, stirring constantly; cook and stir 2.


How to Make Turkey Corn Chowder with Bacon THIS IS NOT DIET FOOD

In a large pot over medium heat, cook bacon until crisp, 8 to 10minutes. Drain on a paper towel and set aside, reserving one tablespoon of fat in the pot. Return the pot to medium heat, and add onion, carrot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until softened, about five minutes.


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Studded with colorful vegetables, smoky bacon and shredded turkey, this quick and easy chowder comes to the table with mouthwateringly bold flavor. Though ma.


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Add in the potatoes and the corn and bring the pot to a boil. Reduce the heat to a simmer and simmer until the potatoes are cooked (about 10-15 minutes). Remember that the smaller the potatoes are, the faster they will cook. Stir occasionally. Add the turkey, the half and half, and the cheese to the soup.


Slow Cooker Bacon Corn Chowder recipe

Instructions. In a large stock pot combine cream style corn, whole kernel corn, broth, celery, bell peppers, potatoes, Italian seasoning, and garlic powder. Cover and simmer over medium heat for 20-25 minutes until potatoes are tender and easily pierced with a fork. Stir in turkey and season with salt and pepper.


Potato Corn Chowder with Bacon Recipe » LeelaLicious

Add flour and mix it in. Cook, stirring, for 1 minute. Add broth, milk, potatoes, thyme and bay leaf. Break naked cobs into 2 or 3 and add into the liquid. Put the lid on and simmer for 25 minutes (adjust heat so it's simmering energetically but not bubbling like crazy or super gently). Remove lid, remove corn cobs.


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Reduce heat to medium low and cover the pot with a lid. Cook the potatoes in gently boiling water until tender, about 10-15 minutes. Drain potatoes and place in a large bowl. Using the same large stockpot, melt butter over medium heat and then add onions and garlic, saute for 2-3 minutes or until onions are tender.


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Add the water, then drop in the thyme, carrots and potatoes. Turn the heat up to high, bring to the boil and boil for 6 minutes. Next, add the shredded turkey and corn and bring back to a simmer. Turn the heat down to low-med and pour in the cream. Stir to combine and heat until it starts bubbling.