Smoky Turkey Corn Chowder with Bacon

Ingredients

• •6 slices bacon
• •1 medium yellow onion
• •1 medium carrot
• •1 teaspoon kosher salt
• •½ teaspoon black pepper
• •1 whole red bell pepper
• •½ medium jalapeño
• •1 teaspoon ground cumin
• •6 cups chicken or turkey broth
• •1 medium sweet potato
• •2 cans mild diced green chiles
• •2 teaspoons dried oregano
• •2 whole dried bay leaves
• •4 cups shredded turkey
• •10 ounces frozen corn
• •¾ cup half-and-half
• •2 tablespoons scallions
• •2 tablespoons parsley
• •for serving

Cooking Instructions

1. 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.

   10 min

2. 2.

   Pour off all but 1 tablespoon fat, 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 5 minutes. Add bell pepper and cook, stirring occasionally, for 3 minutes more. Add jalapeño and cumin and cook, stirring, 1 minute more.

   9 min

3. 3.

   Add broth, sweet potato, chiles, oregano, and bay leaves and bring to a simmer. Cook until sweet potato is tender, about 10 minutes. Stir in the turkey or chicken and corn and cook until warmed through, 3 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and half-and-half. Continue to cook until just warmed through. Taste and adjust seasoning, thinning the chowder with another 1/4 cup half-and-half, if desired.

   15 min

4. 4.

   Serve chowder topped with crumbled bacon, scallions, and parsley.

   2 min