Josh Dahlke / THE HUNGER
This chowder recipe lets you dig into the golden kernels of summer’s candy corn … and you won’t even need a toothpick. Just spoon up a hot bowl and enjoy the sweet corn crunch, along with a smoky reminder of that gobbler you smoked during spring turkey season. Who says you need to wait until leaves are dropping to chow on a hearty batch of heartwarming chowder?
- 2 pounds braised wild turkey (see Captain’s braised wild turkey legs recipe)
- 6 fresh sweet corn cobs
- 4 cups chicken broth or stock (or wild turkey stock)
- 4 cups whole milk
- 3 sticks butter
- 1 cup flour
- 1 large diced russet potato
- 1 cup diced carrots
- 1/2 cup diced red bell pepper
- 1/2 cup diced celery
- 1/4 cup minced green onions (keep green tops for garnish)
- 2 cloves minced fresh garlic
- 3 teaspoons coarse ground salt
- 2 teaspoons chili powder
- 1 teaspoon black pepper
- Juice from one lemon
- Fresh thyme
- Fresh parsley
- Oyster crackers
- Smoke corn for 15-20 minutes with husks on to retain moisture. Remove husks and roast exposed ears over open flames for 5 more minutes, rotating for even light charring or grill marks. Remove from grill or smoker, let cool, then slice off corn kernels and set aside.
- Sauté potato, carrots, bell pepper, celery, green onions and garlic in cast-iron Dutch oven over medium heat until all ingredients start to brown. Remove solids and set aside.
- Add 2 sticks butter and flour to Dutch oven. Whisk constantly until flour is no longer chunky. This is your chowder roux (thickener).
- Add sautéed veggies and garlic, and all remaining ingredients. Simmer over low heat for 2 hours. Stir chowder and scrape bottom of Dutch oven regularly with wooden or plastic utensil.
- Ladle finished chowder into bowl and garnish with thyme, parsley, green onion tops/chives, and oyster crackers.