print Smoky Turkey Chowder
The smoky flavour of Springer's turkey kolbassa makes this classic, creamy corn chowder a wonderful, warming meal. Serve with fresh, rustic bread on the side to soak up every last drop.
Makes 4 to 5 servings.
|6||slices thick cut Springer's bacon, chopped|
|1 cup||cubed Springer's Turkey Kolbassa||250 mL|
|1||large onion, minced|
|2||garlic cloves, minced|
|1/2 tsp||smoked paprika||2 mL|
|1/2 tsp||red chili flakes||2 mL|
|2 cups||frozen corn kernels||500 mL|
|4 cups||chicken broth||1 L|
|1 cup||half-and-half cream||250 mL|
|1/2 tsp||each salt and fresh cracked pepper||2 mL|
|2||green onions, thinly sliced|
Cook bacon in a large saucepan or Dutch oven over medium heat until crisp, 6 to 8 minutes. Transfer to a paper-towel lined plate. Cook turkey kolbassa until golden and cooked through, about 10 minutes. Transfer to plate with bacon. Drain all but 2 tbsp (25 mL) of the fat. Add onion and cook, stirring often, until onions are tender, about 6 minutes. Add the garlic, paprika and chili flakes and cook, stirring, for one minute.
Stir in the corn and broth, scraping any brown bits from the bottom of the pan. Stir in the cream and bring to a boil. Reduce heat to maintain a simmer for 15 minutes. Transfer half of the soup to a blender and puree until smooth. Return to pot and add reserved kolbassa, salt and pepper.
Divide soup among warmed bowls and top with bacon and green onions.
PER SERVING: about 190 cal, 10 g pro, 9 g total fat (4 g sat fat), 18 g carb, 3 g fibre, 30 mg chol, 340 mg sodium. %RDI: iron 4%, calcium 6%, vit A 6%, vit C 10%