This quick and easy corn chowder recipe is the perfect comfort food, especially for the winter season. It has a combination of the delicious and nutritious flavors of turkey, vegetables and seasonings. It has a kick of spiciness with the minced chipotle added. This recipe takes about 30 minutes to cook and prepare.
• 1 tbsp vegetable oil
• 4 oz turkey kielbasa (diced)
• 1 yellow onion (diced)
• 3 celery stalks (diced)
• 1 red bell pepper (diced)
• 1 clove garlic (minced)
• 1 chipotle pepper in adobo sauce (minced)
• 3 cups frozen corn
• 2 large Russet potatoes (peeled and diced)
• 3 cups chicken broth
• 1 cup milk
• salt and pepper to taste
• 2 tbsp cornstarch slurry
• some sour cream (optional for garnishing)
• some chopped chives (optional for garnishing)
Set a skillet over medium-high heat.
Add 1 tbsp of vegetable oil and heat it.
Add 4 oz of diced turkey kielbasa.
Stir and cook for 2-3 minutes or until outsides brown a little.
Add diced vegetables – yellow onion, celery, and red bell pepper.
Stir and cook until vegetables soften.
Season with minced garlic and chipotle pepper in adobo sauce.
Stir for a minute until well incorporated.
Add corn and diced Russet potatoes into the skillet.
Pour chicken broth and milk.
Season with salt and pepper to taste.
Stir to combine.
Bring to a boil.
Once it boils, reduce to medium-low heat.
Cover the skillet.
Let it simmer for 15-20 minutes or until potatoes are tender.
Once potatoes are tender, add cornstarch slurry.
Stir the mixture for 3 minutes or until it thickens.
Once it thickens, remove from the heat.
Transfer to a bowl for serving.
Garnish it with some sour cream and chopped chives.
Serve and enjoy!
Images – https://www.youtube.com/watch?v=D8fZdey76hE