This delicious, Southwestern-inspired chowder is hearty, slightly smoky, and a little spicy…perfect for a chilly Autumn evening!

I made a few changes to the recipe but nothing that drastically altered the final dish. Instead of a jalapeno chile, I used a little more chopped chipotle chile (which adds both heat and smoky flavor to the soup), a little poblano pepper, and I substituted canned diced tomatoes for the fresh. For the herbs, I either use parsley or cilantro — both are good. Serve with a green salad and cornbread and you’ve got a delicious meal!

Smoky Chicken Chowder
-adapted from Gourmet Magazine

Makes about 8 cups (or 6-8 servings).

3 medium onions, chopped (about 2 1/2 cups)
1/2 cup vegetable oil
1 large russet (baking) potato
3 garlic cloves, minced
1/4 cup all-purpose flour
4 cups chicken broth
1 cup heavy cream
3 plum tomatoes, seeded and cut into 1/4-inch dice (about 1 cup)
2 cups fresh or frozen corn
1 cup shredded Monterey Jack cheese (about 4 ounces)
1 tablespoon chopped fresh flat-leaved parsley leaves
1 teaspon (or more to taste) canned chipotle chili in adobo sauce*, minced fine
1 1/2 whole boneless cooked chicken breasts**(about 1 pound), skin and fat removed and meat cut into 1/2-inch dice

*available at Hispanic markets and some specialty foods shops

In a 6-quart heavy kettle cook the onions in oil over moderate heat stirring, until softened. Peel and cut potato into 1/4-inch dice. To kettle add potato, garlic, and jalapeño and cook stirring, 1 minute. Stir in flour, and cook over moderately low heat, stirring 2 minutes. Whisk in 2 cups broth and heavy cream and bring to a boil stirring. Add tomatoes, corn, Monterey Jack, parsley, chipotle, and chicken and simmer, stirring occasionally and adding enough of remaining cup broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender. Season soup with salt and pepper.

Tags: Chicken, chicken broth, chipotle chile, chowder, corn, cream, Monterey Jack cheese, soup, Southwestern

If you’re ever in that What To Do With The Leftover Turkey quandary then you must make Turkey Chowder with Wild Rice, Crimini and Pancetta. After consuming several bowls of this hearty, satisfying chowder, Husband remarked,” This soup is awesome! It’s like an entire turkey dinner in a bowl.” My mom even declared it to be the best turkey soup she’s ever eaten. Well then, how do you top that?

Sweet corn, earthy mushrooms and wild rice give this soup loads of flavor. I cut down on the butter, substituted chopped onions for shallots, added a little Marsala wine, and used only 1/4 cup of heavy cream. I also used about 1 cup of leftover gravy, too. To save some money, I used only one 4-oz. package of pancetta because because they were almost $4 a package. To be honest, I really couldn’t taste the pancetta in the soup (maybe using the full amount would make a difference). Next time, I’d skip the pancetta all together or try using regular bacon in place of the pancetta (bacon is less expensive than pancetta). If you don’t have turkey, use leftover roast chicken. Enjoy!

Turkey Chowder with Wild Rice, Crimini, and Pancetta
-recipe from epicurious.com

For extra flavor, add leftover (plain) gravy or stuffing to the soup. If using stuffing, stir in one to two cups half an hour before the end of the cooking time. If using gravy, add it just before the soup’s done. Makes 8 main-course servings.

2 1/2 cups water
3/4 cup wild rice (about 5 ounces), rinsed, drained
1/4 teaspoon salt

1 tablespoon vegetable oil
2 3-ounce packages sliced pancetta (Italian bacon), diced
12 ounces crimini (baby bella) mushrooms, sliced (about 5 1/2 cups)
1/4 cup ( 1/2 stick) butter
2 carrots, diced
2 celery stalks, chopped
1/2 cup chopped shallots
1/3 cup all purpose flour
10 cups Turkey Stock (recipe below)
1 teaspoon dried crushed rosemary
2 to 4 cups chopped cooked turkey meat (reserved from carcass)
1 1/2 cups frozen corn kernels
1 cup heavy whipping cream

Chopped fresh Italian parsley

Bring 2 1/2 cups water, rice, and 1/4 teaspoon salt to boil in medium saucepan. Reduce heat to low, cover, and simmer until rice is tender but still firm to bite, 45 to 60 minutes (time will vary depending on variety of rice). Drain; set aside.

Heat oil in heavy large pot over medium heat. Add pancetta and cook until browned, stirring often, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels to drain. Add mushrooms to pot and cook until beginning to brown, about 8 minutes. Transfer to medium bowl. Add butter to same pot. Add carrots and celery. Cover; cook until vegetables begin to soften, stirring often, about 5 minutes. Add shallots; stir until soft, about 2 minutes. Sprinkle flour over and stir 1 minute. Return mushrooms to pot. Mix in Turkey Stock and rosemary; bring to boil, stirring occasionally. Reduce heat to medium-low, partially cover, and simmer 15 minutes.

Add rice, pancetta, turkey meat, and corn to soup. Simmer to blend flavors, about 10 minutes. Stir in cream. Season to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cool slightly. Chill uncovered until cool. Cover and keep chilled. Rewarm over medium heat before serving.

Divide soup among bowls, sprinkle with parsley, and serve.
 
Turkey Stock
This excellent, all-purpose broth can be made three days ahead; keep it covered and chilled. Makes 10 cups.

2 tablespoons vegetable oil
1 large onion, chopped
1 large carrot, chopped
1 celery stalk with leaves, chopped
1 carcass with skin from one 12- to 15-pound turkey; meat removed and reserved, carcass broken into pieces
4 quarts (about) cold water
4 fresh Italian parsley sprigs
1/2 teaspoon dried thyme
1/4 teaspoon whole black peppercorns
1 bay leaf

Heat oil in large pot over medium heat. Add onion, carrot, and celery. Cover; cook until vegetables begin to soften, stirring occasionally, about 5 minutes.

Place turkey carcass pieces in pot and add enough cold water to cover bones (about 4 quarts).

Bring mixture to boil and skim any foam from the surface.

Add parsley, thyme, peppercorns, and bay leaf. Reduce heat to low, cover with lid slightly ajar, and simmer 3 hours.

Strain stock into large bowl, pressing on solids in strainer; discard solids. Let stock stand 10 minutes; skim off fat. Boil to reduce to 10 cups or add water to measure 10 cups. Season with salt and pepper.

Tags: chowder, cimini mushrooms, holiday meal, holidays, leftover turkey, pancetta, soup, turkey, wild rice