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

Sweet onion

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.