Name: Smoky Turkey Corn Chowder With Bacon
Cook time: 30 minutes
Total time: 45 minutes
Yield: Makes 8 servings
Ingredients: 6 slices bacon (4 ounces); 1 medium yellow onion, chopped; 1 medium carrot, sliced into 1/4-inch thick rounds (halved lengthwise if large); 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 red bell pepper, seeded and chopped; 1/2 medium jalapeño, finely chopped, plus more to taste; 1 teaspoon ground cumin; 6 cups (48 ounces) homemade or store-bought low-sodium chicken or turkey broth; 1 medium sweet potato (about 1 pound), peeled and cut into 1/2-inch cubes; Two 4-ounce cans mild diced green chiles, drained; 2 teaspoons dried oregano; 2 dried bay leaves; 4 cups shredded turkey or rotisserie chicken; 10 ounces frozen corn, thawed; 3/4 cup half-and-half, plus more to taste; Sliced scallions, for serving; Chopped parsley, for serving

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Smoky Turkey Corn Chowder with BaconCharles Masters, food styling by Suzanne Lenzer

This warming chowder is a fantastic way to use leftover turkey (and works great with rotisserie chicken, too.) Smoky bacon, earthy cumin, and mild green chiles add tons of flavor to this hearty soup.

Recipe notes

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