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Turkey, Green Chile and Corn Chowder
  1. In a large Dutch oven over medium-high heat cook bacon until it begins to brown. Remove bacon, drain on paper towels and crumble. Set aside.
  2. Add onion, celery and cilantro and saute until cooked through and onions and celery are done.
  3. Add corn kernels, Young Guns Hot Green Chile and Turkey, cook two minutes, stirring occasionally. Add broth, bring to a boil and cook 4 minutes.
  4. Add half and half, pepper and salt and heat through, but don’t boil.
  5. Crumble bacon bits over soup.
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