Best 10 Turkey And Corn Chowder With Bacon And Chipotle Recipes

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Welcome to the ultimate guide to creating a delightful and flavorful turkey and corn chowder enhanced with bacon and chipotle. Journey with us as we explore the tantalizing world of this comforting soup, where the savory notes of turkey and corn blend seamlessly with the smoky bacon and the vibrant heat of chipotle. Whether you are a seasoned cook or just starting your culinary adventure, we will provide you with the knowledge and inspiration to craft a chowder that will impress your taste buds and leave you craving for more. Let's embark on a culinary expedition and discover the secrets behind creating the perfect turkey and corn chowder with bacon and chipotle.

Check out the recipes below so you can choose the best recipe for yourself!

CORN CHOWDER WITH BACON



Corn Chowder with Bacon image

My husband loves this soup on cold winter days, which are plentiful here in Michigan! He's not a fan of veggies, but he gobbles them up in this soup!

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 12

4 bacon strips, diced
1 small onion, chopped
1 celery rib, chopped
1/4 cup chopped green pepper
4 cups cubed peeled potatoes
2-1/2 cups chicken broth
1 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1 quart half-and-half cream
1 package (16 ounces) frozen corn, thawed

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. , In the drippings, saute the onion, celery and green pepper until tender. Add the potatoes, broth, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender., Combine flour and cream until smooth; stir into pan. Add corn. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon.

Nutrition Facts :

TURKEY CORN CHOWDER



Turkey Corn Chowder image

This thick and rich turkey corn chowder uses up Thanksgiving leftovers. Every so often, my grandmother would even add chopped hard-boiled eggs to this chowder to give it a nice richness. -Susan Bickta, Kutztown, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 16 servings (4 quarts).

Number Of Ingredients 18

1 pound thick-sliced bacon strips, chopped
3 celery ribs, sliced
1 medium onion, chopped
1 medium carrot, chopped
1/2 cup chopped red onion
1 bay leaf
1/4 cup all-purpose flour
1 carton (32 ounces) chicken stock
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
1 package (8 ounces) cream cheese, softened
3/4 cup whole milk
3/4 cup heavy whipping cream
3-1/2 cups frozen corn (about 17.5 ounces)
2-1/2 cups cubed cooked turkey
2 cups refrigerated shredded hash brown potatoes (about 10 ounces)
3/4 cup turkey gravy
1 tablespoon dried parsley flakes
Thinly sliced green onions, optional

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. 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; 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 minutes. Add soup, cream cheese, milk and cream; mix well. Stir in corn, turkey, hash browns, gravy, parsley and 3/4 cup reserved bacon; reduce heat. Cook, covered, 20 minutes, stirring occasionally., Discard bay leaf. Serve with remaining bacon and if desired, green onions.

Nutrition Facts : Calories 289 calories, Fat 19g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 603mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.

SMOKY TURKEY CORN CHOWDER WITH BACON



Smoky Turkey Corn Chowder with Bacon image

This warming chowder is a fantastic way to use leftover turkey (and works great with rotisserie chicken, too.) Smoky bacon, earthy cumin, and mild green chiles add tons of flavor to this hearty soup.

Provided by Rhoda Boone

Categories     Soup/Stew     turkey     Thanksgiving     Kid-Friendly     Corn     Fall     Winter     Small Plates

Yield Makes 8 servings

Number Of Ingredients 18

6 slices bacon (4 ounces)
1 medium yellow onion, chopped
1 medium carrot, sliced into 1/4-inch thick rounds (halved lengthwise if large)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 red bell pepper, seeded and chopped
1/2 medium jalapeño, finely chopped, plus more to taste
1 teaspoon ground cumin
6 cups (48 ounces) homemade or store-bought low-sodium chicken or turkey broth
1 medium sweet potato (about 1 pound), peeled and cut into 1/2-inch cubes
Two 4-ounce cans mild diced green chiles, drained
2 teaspoons dried oregano
2 dried bay leaves
4 cups shredded turkey or rotisserie chicken
10 ounces frozen corn, thawed
3/4 cup half-and-half, plus more to taste
Sliced scallions, for serving
Chopped parsley, for serving

Steps:

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

CHIPOTLE TURKEY CORN CHOWDER



Chipotle Turkey Corn Chowder image

2 cups chopped chicken or turkey smoked or blackened Creamed style golden sweet corn 14.75oz can Sweet white corn frozen 16oz pack 1/2 a white onion diced 2 carrots diced 3 celery sticks diced 5 cloves crushed fresh garlic 1 jalapeño diced small 6 white mushrooms chopped 1 1/2 cups chicken bouillon 1 1/2 cups 2% milk 1 1/2 cups water Grill mates chipotle pepper marinade 1 packet

Provided by RYNOSrecipes

Time 5h30m

Yield 10 serving(s)

Number Of Ingredients 12

2 cups blackened turkey
cream-style sweet corn, 1 15oz can
16 ounces frozen white corn
1/2 a white onion, diced
2 carrots, diced
3 celery ribs, diced
5 cloves crushed fresh garlic
1 jalapeno, diced small
6 white mushrooms, chopped
1 1/2 cups chicken bouillon
1 1/2 cups 2% low-fat milk
1 1/2 cups water

Steps:

  • Blacken Turkey or chicken.
  • Put all ingredients into crockpot.
  • Stir in one packet of grillmates chipotle marinade.
  • Cook on low 4-6 hours.

Nutrition Facts : Calories 112.6, Fat 1.6, SaturatedFat 0.6, Cholesterol 2.9, Sodium 184.8, Carbohydrate 23.5, Fiber 3, Sugar 3.3, Protein 4.7

TURKEY CORN CHOWDER



Turkey Corn Chowder image

The smoked turkey in this recipe adds a great flavor, but you can use cooked chicken if you prefer.

Provided by sharon

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h

Yield 8

Number Of Ingredients 9

3 potatoes, peeled and diced
2 smoked turkey legs
¼ cup butter
1 large onion, chopped
3 tablespoons all-purpose flour
1 (32 ounce) carton chicken broth
1 (16 ounce) package frozen corn
1 quart light cream
salt and ground black pepper to taste

Steps:

  • Place the potatoes into a pot and cover with salted water; bring to a boil, reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Cut the meat from the turkey legs, discarding the bones and tendons. Chop the turkey meat and set aside.
  • Heat the butter in a soup pot over medium heat; cook the onion in the butter until translucent, about 8 minutes. Sprinkle the flour over the butter and onion; stir constantly until the butter and flour form a paste. Allow the paste to fry for about 1 minute. Whisk in the chicken broth, potatoes, turkey meat, and corn; stir until the mixture comes to a low boil and thickens, about 5 minutes. With a potato masher, slightly mash the potatoes and vegetables until the potatoes look rounded off. Pour in the cream, bring soup back to a simmer, and allow to cook without boiling for 5 minutes, stirring constantly. Season to taste with salt and black pepper.

Nutrition Facts : Calories 462.3 calories, Carbohydrate 35.3 g, Cholesterol 110.7 mg, Fat 26 g, Fiber 3.5 g, Protein 23.8 g, SaturatedFat 14.1 g, Sodium 677.2 mg, Sugar 4.1 g

CREAMY TURKEY-CORN CHOWDER



Creamy Turkey-Corn Chowder image

This soup works well with cooked chicken in place of turkey. We like things super-spicy, you can omit the jalapeno and dried chili flakes if desired. I also add in some chili powder or curry powder (which ever I feel like at the time lol!) also but that is optional, you can use milk in place of half and half cream but I have to say it is not as good, or use both!

Provided by Kittencalrecipezazz

Categories     Chowders

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 19

1/4 cup butter
2 large onions, chopped
3 tablespoons minced fresh garlic
2 celery ribs, diced
1 jalapeno pepper, seeded and finely chopped (optional)
1 -2 teaspoon dried chili pepper flakes, to taste (optional)
1 -3 teaspoon dried thyme
4 large potatoes (peeled and cubed)
2 cups chicken broth or 2 cups turkey broth
5 cups half-and-half cream or 5 cups full-fat milk
2 tablespoons oxo chicken bouillon powder or 2 chicken bouillon cubes
2 (15 ounce) cans whole kernel corn, drained
2 (14 ounce) cans cream-style corn
1/3 cup grated parmesan cheese, plus more
parmesan cheese, for topping
5 cups chopped cooked turkey
salt and black pepper
1/3 cup whipping cream
garlic-flavored croutons (optional)

Steps:

  • In a large pot melt butter over medium heat; add in onions, garlic, celery, jalapeno, chili flakes and thyme; saute for about 4 minutes.
  • Add in all remaining ingredients including the cooked turkey cubes (except whipping cream) simmer until the potatoes are fork tender (about 25-30 minutes, cooking time will depend on the size of you potatoes).
  • Season with salt and pepper, then add in the whipping cream; bring to a simmer then remove from heat.
  • Ladle into bowls and top/sprinkle with more Parmesan cheese then croutons if desired.

Nutrition Facts : Calories 1050.5, Fat 46.2, SaturatedFat 25.8, Cholesterol 206.9, Sodium 1815, Carbohydrate 111.4, Fiber 11.1, Sugar 13.1, Protein 56.6

DOUBLE-CORN CHOWDER WITH CHIPOTLE AND BACON



Double-Corn Chowder with Chipotle and Bacon image

Provided by Zanne Stewart

Categories     Soup/Stew     Milk/Cream     Blender     Onion     Pepper     Bacon     Corn     Winter     Cilantro     Hominy/Cornmeal/Masa     Simmer     Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 12

1/2 pound maíz trillado (dried cracked yellow hominy corn; 1 1/3 cups), picked over and rinsed
11 cups water, divided
4 bacon slices, chopped
2 tablespoons olive oil
1 large white onion, chopped
2 large garlic cloves, finely chopped
1 large red bell pepper, chopped
3/4 teaspoon ground cumin
3 cups fresh or frozen corn
1 medium or large canned chipotle chile in adobo
1 cup heavy cream
1/2 cup chopped cilantro

Steps:

  • Quick-soak dried corn:
  • Cover maíz trillado with water by 2 inches in a medium pot. Bring to a boil, then boil 1 minute. Remove from heat and cover, then soak 1 hour. Drain, discarding water.
  • Make chowder:
  • Return soaked corn to pot and add 8 cups fresh water and 1/2 teaspoon salt. Simmer, partially covered, until tender, about 1 hour. (Do not drain.)
  • While corn is simmering, cook bacon in a large heavy pot over medium-high heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain.
  • Add oil and onion to bacon fat and cook over medium heat, stirring occasionally, until onion is softened, about 10 minutes. Add garlic, bell pepper, and cumin and cook, stirring occasionally, until pepper is softened, about 8 minutes.
  • Add cooked dried corn with its cooking liquid, remaining 3 cups water, and 1 teaspoon salt, then simmer 15 minutes. Stir in fresh (or frozen) corn and simmer until just tender, about 6 minutes.
  • Transfer 2 cups chowder to a blender, then add chipotle and purée (use caution when blending hot liquids). Stir purée into chowder with cream and bacon and bring just to a simmer (do not let boil). Season with salt and pepper and serve sprinkled with cilantro.

TURKEY CORN CHOWDER RECIPE



Turkey Corn Chowder Recipe image

This Turkey Corn Chowder Recipe is so easy to throw together and is a perfect way to put those Thanksgiving leftovers to use!

Provided by Camille Beckstrand

Categories     Main Course

Time 45m

Number Of Ingredients 13

4 Russet potatoes (diced)
2 Tablespoons butter
1 onion (diced)
2 teaspoons minced garlic
4 ounces green chiles
2 cups half and half
14 ounces chicken broth
10.5 ounces cream of chicken soup
15 ounce can corn (do not drain)
4 cups cooked turkey
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1 cup shredded cheddar cheese (for topping)

Steps:

  • Place diced potatoes in a large stock pot.
  • Add enough water to the pot so that the tops of the potatoes are covered.
  • Turn the heat on high and bring water to a boil.
  • 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.
  • Add remaining ingredients, including cooked potatoes, in the pot and let simmer over medium heat until fully cooked through (about 15-20 minutes).
  • Serve topped with shredded cheddar cheese.

Nutrition Facts : Calories 599 kcal, Carbohydrate 46 g, Protein 47 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 149 mg, Sodium 1673 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

EASY SOUTHWEST TURKEY CHOWDER



Easy Southwest Turkey Chowder image

Easy, creamy, cheesy and ready to serve in 40 minutes-that's how we like our turkey chowder! We're pretty sure you'll like it, too.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 5 servings, 1 cup each

Number Of Ingredients 12

3 slices OSCAR MAYER Turkey Bacon, cut into 1/2-inch-thick slices
1/2 cup chopped onions
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 large baking potato (1/2 lb.), cut into 1/2-inch pieces
1 cup frozen corn
1/4 cup KRAFT Light Mayo
1 tsp. chopped canned chipotle peppers in adobo sauce
1 Tbsp. flour
1 cup fat-free milk
1/4 lb. cooked turkey breast, chopped
2 cups tightly packed baby spinach leaves
2/3 cup KRAFT 2% Milk Shredded Cheddar Cheese

Steps:

  • Cook bacon and onions in Dutch oven or large deep skillet on medium heat 3 to 4 min. or until onions are crisp-tender, stirring occasionally. Add broth, potatoes and corn; stir. Bring to boil; simmer on medium-low heat 15 min. or until potatoes are tender.
  • Whisk mayo, peppers and flour in medium bowl until blended. Gradually stir in milk. Add to ingredients in Dutch oven along with the turkey; cook on medium heat 5 min. or until heated through and slightly thickened, stirring constantly. Remove from heat; stir in spinach.
  • Serve topped with cheese.

Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 40 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g

TURKEY AND BACON PANINI WITH CHIPOTLE MAYONNAISE



Turkey and Bacon Panini with Chipotle Mayonnaise image

This is one of my favorite sandwiches to make, I whipped it up one day when I was trying to use up leftover ingredients. My family raved! It's also excellent as a vegetarian sandwich if you leave out the turkey and bacon.

Provided by chefmommy

Categories     Meat and Poultry Recipes     Pork

Time 40m

Yield 4

Number Of Ingredients 11

8 slices bacon
1 tablespoon butter
2 cloves garlic, minced
½ red onion, thinly sliced
3 cups fresh spinach leaves
½ cup reduced-fat mayonnaise
2 chipotle peppers in adobo sauce, minced
1 teaspoon adobo sauce from chipotle peppers
8 (4 inch) pieces focaccia bread
4 slices provolone cheese
½ pound sliced deli turkey meat

Steps:

  • Preheat a panini press according to manufacturer's instructions.
  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Meanwhile, melt the butter in a large skillet over medium heat. Cook and stir the garlic and onion until the onion has softened and turned translucent, about 10 minutes. Stir in the spinach and cook until wilted, about 3 minutes more.
  • While the onions and spinach are cooking, stir together the mayonnaise, minced chipotle peppers, and adobo sauce in a small bowl. Spread the mayonnaise over 4 slices of focaccia bread. Place a slice of cheese onto the 4 slices, then divide the turkey among the sandwiches. Place 2 strips of bacon onto each sandwich and top with the spinach mixture. Place the remaining slices of bread onto the sandwiches.
  • Cook the sandwiches in the preheated panini grill according to manufacturer's directions until crispy and golden brown, about 5 minutes.

Nutrition Facts : Calories 698.6 calories, Carbohydrate 65.1 g, Cholesterol 80.7 mg, Fat 33.2 g, Fiber 4.1 g, Protein 34.5 g, SaturatedFat 12.2 g, Sodium 2276.3 mg, Sugar 3.2 g

Turkey and Carn Chowder with Bacon and Chipotle

This hearty and flavorful chowder is perfect for a cold winter night. The combination of ground turkey, cremini mushrooms, hominy, fire-roaster corn, and poblano peppers gives this chowder a depth of flavors, while the bacon adds a salty, smoky element. The creamy broth is made with a combination of chicken stock, milk and cream, and the whole dish is finished with a sprinkle of fresh cilantro. This chowder is sure to be a hit with your family and friends.

Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes Difficulty: Easy Servings: 6 Cost: $15-20 Cuisine: American Course: Main course, Soup Author: Menu of Recipes

Conclusion

This turkey and corn chowder is a delicious and easy-to-make meal that is perfect for a cold winter day. It is also a great way to use up leftover turkey from Thanksgiving or Christmas dinner. The combination of ground turkey, cremini mushrooms, hominy, fire-roaster corn, and poblano peppers gives this chowder a depth of flavors, while the bacon adds a salty, smoky element. The creamy broth is made with a combination of chicken stock, milk and cream, and the whole dish is finished with a sprinkle of fresh cilantro. This chowder is sure to be a hit with your family and friends.

Here are some tips for making this recipe:
  • Be sure to use fresh cremini mushrooms for the best results. If you can't find cremini mushrooms, you can use another type of mushroom, such as white button mushrooms or shiitake mushrooms.
  • If you don't have hominy, you can use canned corn kernels. Be sure to rinse the corn kernels well before adding them to the chowder.
  • If you don't have fire-roaster corn, you can use regular canned corn. However, the fire-roaster corn will give the chowder a more smoky and flavorful taste.
  • If you don't have poblano peppers, you can use another type of chili peppers, such as serranos or jalapenos. Just be sure to adjust the amount of peppers you use to taste.
  • This chowder can be made ahead of time and stored in the refrigerator for up to 3 days. When you're ready to serve, simply re-boil the chowder until it is hot and bubbly.

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