© Foster Farms 2018
Shredded roasted turkey breast in a creamy sweet corn, chili, red potato and onion chowder with a hint of hot sauce. Garnished with a curried corn bread crouton.
3 1/2 oz.
Cream-style sweet corn, canned
Whole frozen corn
2 1/2 each
Red potatoes, quartered
3 1/2 oz.
For curried corn bread croutons, pre-heat oven to 350° F. Mix curry powder and olive in a bowl and drizzle mixture over the corn bread cubes. Bake on a baking sheet for 10 minutes, stir mixture, then bake an extra 5 to 10 minutes until lightly browned and crisp.
Heat olive oil in a small stockpot over medium heat. Add onion and sauté 10 minutes until tender and lightly browned.
Add minced garlic and cook 2 minutes.
Add potatoes, broth and water and a dash of salt and pepper. Cover and bring to a low boil. Cook until potatoes are tender (about 10 minutes).
Add turkey and all remaining ingredients, reserving croutons as a garnish. Bring back to boil.
Turn off heat and let sit 15 minutes before serving.