Cal Smart Turkey Corn Chowder
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Cal Smart Turkey Corn Chowder

Cal Smart Turkey Corn Chowder

with Garlic-Chive Ciabatta Points

This turkey and corn chowder is flavoured with Old Bay seasoning to kick up the flavour and bring some heat! Fully-loaded with veggies and a ciabatta dipper to boot, you'll want to make this chowder year- round!

Tags:
Spicy
New
Allergens:
Sulphites
Mustard
Soy
Wheat
Barley
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Turkey

1 tbsp

Old Bay Seasoning

(Contains Sulphites, Mustard)

113 g

Corn Kernels

230 g

Russet Potato

113 g

Mirepoix

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

7 g

Chives

1 unit

Ciabatta Roll

(Contains Barley, Wheat)

43 g

Cream Cheese

(Contains Milk)

1 unit

Garlic, cloves

Not included in your delivery

½ tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories620 kcal
Fat23 g
Saturated Fat10 g
Carbohydrate69 g
Sugar9 g
Dietary Fiber7 g
Protein35 g
Cholesterol140 mg
Sodium2180 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Peeler
Large Pot
Small Bowl
Measuring Cups
Measuring Spoons
Whisk
Medium Bowl
Baking Sheet

Instructions

Prep
1

Before starting, preheat the broiler to high.Wash and dry all produce.Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature. Peel, then mince or grate garlic.Peel, then cut potato into 1/4-inch pieces.Thinly slice chives.

Sauté mirepoix and make garlic butter
2

Heat a large pot over medium heat. When hot, add 1 tbsp (2 tbsp) butter, then mirepoix. Cook, stirring occasionally, until slightly softened, 2-3 min.Meanwhile, add half the garlic, 1/2 tbsp (1 tbsp) chives and 1/2 tbsp (1 tbsp) softened butter to a small bowl. Season with salt and pepper, to taste, then stir to combine.

Start chowder
3

Add turkey and remaining garlic to the pot. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Add potatoes, Cream Sauce Spice Blend, stock powder and 2 tsp (4 tsp) Old Bay Seasoning. Cook, stirring often, until mixture is coated, 1 min.Add 3 cups (5 1/2 cups) water, then bring to a boil over high.

Finish soup
4

When boiling, add corn, then reduce heat to medium. Partially cover and cook, stirring occasionally, until veggies are tender, 10-12 min.Meanwhile, add cream cheese and 1/2 cup (1 cup) liquid from chowder to a medium bowl. Whisk until smooth.When chowder is done, stir in cream cheese mixture. Season with remaining Old Bay Seasoning, to taste, or salt and pepper, if desired.

Toast ciabatta
5

While chowder cooks, halve ciabatta.Arrange on an unlined baking sheet, cut-side up. Spread garlic-chive butter on the cut sides. Broil in the top of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)

Finish and serve
6

Halve ciabatta diagonally.Divide turkey corn chowder between bowls. Sprinkle remaining chives over top.Serve ciabatta points alongside for dipping.