Turkey, Potato, and Smoked Bacon Chowder
Thick and creamy and full of great flavor describes this chowder. Lots of turkey, corn and potatoes make it a delight.
2 tbsp. corn oil
1/2 lb. smoked bacon, diced
1 large onion
2 leeks, white part diced
2 tbsp. minced garlic
1 lb. cooked red bliss potatoes, cubed, skin on
1 lb. cooked Yukon gold potatoes, cubed, skin on
1 lb. skinless turkey breast, cubed
1/4 cup turkey base
1 gal. water
1 cup whole kernel corn
3 cups LeGout Cream Soup Base
1. In soup pot, heat oil, add bacon, and cook until browned. Add onions, leeks, and garlic and sauté 5 min. until vegetables are soft and aromatic.
2. Add potatoes; cook 2 min. Add turkey breast; stir and cook until no longer pink.
3. Add turkey base and stir to dissolve. Add water, bring to a boil for 1 min. Reduce heat.
4. Stir in corn kernels. Whisk in LeGout Cream Soup Base thoroughly until smooth. Note: Do not let mixture boil. Serve hot.