Cost: $20 and over
Serves: 8-10
Prep Time: 10-15 min.
Cook time: 25-30 min.
Difficulty: 2
I really wanted clam chowder awhile back but we were having movie night with a friends that is allergic to all things seafood. A crying shame I know but we still love her! So I took a peek at what we had in the freezer (that wasn't seafood darn it) and saw we had some ground spicy Italian sausage and some turkey tenders I had been reluctant to cook. As soon as I took out the turkey Zo gave me the evil eye... We both hate turkey but I reassured her, "Babe, just trust me it is not going to taste like turkey when I'm done." She said, "Alright," but I could see the disbelief in her ever so (I love you but I hate turkey) eyes. It came out better than I expected that is for sure! Everyone who had a bowl loved it. So try this different spin on corn chowder and see what you think.
Ingredients:
2-3 cloves garlic (chopped)
1 small Vidalia onion (Juliane then halved)
1/4 of each red, green and yellow bell pepper (Juliane then halved)
3 tbsp flour
1/2 teaspoon essence
sprinkle of thyme
3 cups potatoes (chopped. I like to use this colorful blend Trader Joe's has. It is a mix of purple, red and regular potatoes but any potato should do.)
2 cups of roasted corn (I use a Trader Joe's brand)
1 cup heavy cream
1 lb spice ground Italian sausage (If you have sausage links just remove the skin.)
1/2 - 3/4 lb turkey (You can use whatever you want really, I just shredded some tenders but I believe ground turkey would work just the same.)
2 cups chicken bullion
4 green onions (chopped)
crack pepper (to desired taste)
2 tbsp fresh parsley (coarsely chopped)
1/2 cup white wine (I just used a cheap chardonnay)
1/2 cup White cheddar (shredded)
1/2 cup chipotle cheddar (shredded)
2 tsp Parmigiano Reggiano
In a large sauce pan over medium-high heat brown sausage (5-7 min) with Vidalia onion and garlic. Once meat is browned add white wine and let simmer for 2-3 minutes (you are heating the wine.) Whisk in flour and seasonings till smooth and then whisk in bullion. Reduce heat to medium-low, add turkey and the rest of the vegetables. Let simmer covered for 15 minutes (or until veggies are tender.)
Reduce heat to low, add heavy cream and all cheese. Stir often but gently for the next 5 or so minutes as the cheese melts.
We served this with cornbread and cheesy beer bread!
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