Monday, January 5, 2015

Southwest Turkey Chowder

I tasted an amazing chowder at one of our local restaurants, and had to come up with something similar. I especially like that it's made with turkey, as there are still some leftover turkey bits in my freezer from the holidays. This soup will warm you up on a cold, cold night.


1 tsp. olive oil
1 cup chopped onion
1/2 cup sliced celery
1/2 tsp. minced garlic
1 tsp. chipotle seasoning
1 tsp. smoked paprika
1/4 cup tomato paste
1 quart vegetable broth
2 cups water
1 cup peeled, chopped carrot
1 cup peeled, chopped potato
2 cups peeled, chopped orange flesh sweet potato
3 cups frozen corn
1/2 cup chopped Anaheim chili
4 cups shredded, cooked turkey
1/4 cup brown sugar
1 Tbs. Adobo chili (optional)
1 tsp. sea salt
1 tsp. black pepper

Directions: Heat the olive oil in a Dutch oven or heavy bottomed stock pot. Add the onion and celery and cook for about 5 minutes, until the onion begins to turn translucent. Add the garlic, the chipotle, paprika, and tomato paste. Stir continuously for about 1 minute, until the spiced begin to brown. Deglaze the pan with the vegetable broth and water. Add the carrot, potatoes, corn, chili and turkey. Cook for about 30 minutes, until the vegetables are cooked through. Add the brown sugar, Adobo chili, and season to taste with the salt and pepper.

Serves 8

Stealthy Cooking Tip: This can also be made in a crock pot. Omit the olive oil, add the remaining ingredients through the Adobo chili, cook until the vegetables are done, then taste. Add salt and pepper to taste, then serve. Easy and healthy!

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