Smoky Turkey Chowder
The smoky flavour of Ontario turkey kielbasa makes this classic, creamy corn chowder a wonderful, warming meal. Serve with fresh, rustic bread on the side to soak up every last drop.
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Amount Per Serving
Calories from Fat 89
% Daily Value *
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Total Carbohydrates 19g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 6 slices thick cut Ontario bacon, chopped
- 1 cup (250 mL) cubed Ontario turkey kielbasa
- 1 large onion, minced
- 2 garlic cloves, minced
- 1/2 tsp (2 mL) smoked paprika
- 1/2 tsp (2 mL) red chili flakes
- 2 cups (500 mL) frozen corn kernels
- 4 cups (1 L) chicken broth
- 1 cup (250 mL) half-and-half cream
- 1/2 tsp (2 mL) each salt and fresh cracked pepper
- 2 green onions, thinly sliced
- Cook bacon in a large saucepan or Dutch oven over medium heat until crisp, 6 to 8 minutes. Transfer to a paper-towel lined plate. Cook turkey kielbasa until golden and cooked through, about 10 minutes.
- Transfer to plate with bacon. Drain all but 2 tbsp (25 mL) of the fat. Add onion and cook, stirring often, until onions are tender, about 6 minutes. Add the garlic, paprika and chili flakes and cook, stirring, for one minute.
- Stir in the corn and broth, scraping any brown bits from the bottom of the pan. Stir in the cream and bring to a boil. Reduce heat to maintain a simmer for 15 minutes.
- Transfer half of the soup to a blender and puree until smooth. Return to pot and add reserved kielbasa, salt and pepper.
- Divide soup among warmed bowls and top with bacon and green onions.
- You can substitute Ontario pork kielbasa for the Ontario turkey kielbasa.
- PER SERVING: about 190 cal, 10 g pro, 9 g total fat (4 g sat fat), 18 g carb, 3 g fibre, 30 mg chol, 340 mg sodium. %RDI: iron 4%, calcium 6%, vit A 6%, vit C 10%
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