Print Options:

Smokey Turkey Chowder

The smokey flavour of Ontario turkey kielbasa makes this classic, creamy corn chowder a wonderful, warming meal. Serve with fresh, rustic bread on the side to soak up every last drop.

 6 slices thick cut Ontario bacon, chopped
 1 cup (250 mL) cubed Ontario turkey kielbasa
 1 large onion, minced
 2 garlic cloves, minced
 ½ tsp (2 mL) smoked paprika
 ½ tsp (2 mL) red chili flakes
 2 cups (500 mL) frozen corn kernels
 4 cups (1 L) chicken broth
 1 cup (250 mL) half-and-half cream
 ½ tsp (2 mL) each salt and fresh cracked pepper
 2 green onions, thinly sliced
Steps:
1

Cook bacon in a large saucepan or Dutch oven over medium heat until crisp, 6 to 8 minutes. Transfer to a paper-towel lined plate. Cook turkey kielbasa until golden and cooked through, about 10 minutes. Transfer to plate with bacon. Drain all but 2 tbsp (25 mL) of the fat. Add onion and cook, stirring often, until onions are tender, about 6 minutes. Add the garlic, paprika and chili flakes and cook, stirring, for one minute.

2

Stir in the corn and broth, scraping any brown bits from the bottom of the pan. Stir in the cream and bring to a boil. Reduce heat to maintain a simmer for 15 minutes. Transfer half of the soup to a blender and puree until smooth. Return to pot and add reserved kielbasa, salt and pepper.

3

Divide soup among warmed bowls and top with bacon and green onions.

Cook's Notes:
4

Makes 6 servings

You can substitute Ontario pork kielbasa for the Ontario turkey kielbasa