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.
Profit Potential
Menu Price:
$8.95
Turkey Cost:
$0.52
Other Ingredients:
$1.96
Total Costs:
$2.48 (21%)
Gross Profit:
$6.69
Ingredients
TURKEY
VEGETABLES
3 1/2 oz.
Cream-style sweet corn, canned
4 oz.
Whole frozen corn
2 1/2 each
Red potatoes, quartered
1/4 each
Onion, chopped
SEASONINGS
1 tbsp.
Olive oil
1 clove
Garlic, chopped
1/4 tbsp.
Siracha
1/2 tsp.
Sea salt
GARNISH
3 each
Cornbread, cubed
1/4 tsp.
Curry powder
1 tbsp.
Olive oil
OTHER
3 1/2 oz.
Turkey broth
2 oz.
Heavy cream
Directions
STEP 1
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.
STEP 2
Heat olive oil in a small stockpot over medium heat. Add onion and sauté 10 minutes until tender and lightly browned.
STEP 3
Add minced garlic and cook 2 minutes.
STEP 4
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).
STEP 5
Add turkey and all remaining ingredients, reserving croutons as a garnish. Bring back to boil.
STEP 6
Turn off heat and let sit 15 minutes before serving.
STEP 7
Serve in heated square bowls. Place croutons in each bowl and sprinkle fresh cracked pepper over each.