Allspice Chronicles

Entertain like a Queen, Think Lean and Live Green! A personal collection of recipes,anecdotes,and good old fashioned advice…

Southwestern Turkey Chipotle Chowder

by Danica Waters / chipotle photo courtesy of www.motherearthnews.com

 

I love Thanksgiving.  However, I must confess, once it’s over, my personal palate wants to be as far away from Thanksgiving flavors as is humanly possible.

 

Out of desperation and sheer will several Thanksgivings ago, I pulled everything out of my kitchen cabinets, chose a few ingredients that looked like they’d be light years from anything closely resembling potatoes or stuffing, and ended up what my family feels is a little masterpiece.  They expect it to follow Thanksgiving at this point, it’s that good.

 

Now keep in mind that although chipotles play really well against the strong flavor of turkey meat (and the darker the meat, the better) they can be a bit on the naughty side; their heat will sneak up on you and set your tongue on fire if you’re not careful.  Adding a whole 6-oz can to your soup will most certainly put hair on your chest and enliven your step, so judge your own tastes accordingly.

 

I, for one, don’t like to perpetuate that Thanksgiving-food-coma-feeling any longer than I have to, so I make it per my original recipe and serve it with a hearty piece of Corn Bread.

 

And Milk.  Lots of cold milk.

 

Enjoy!

 

Southwestern Turkey Chipotle Chowder

 

1 – 18 lb turkey carcass

1 medium onion chopped coarsely

3 stalks celery, coarsely chopped

Several sprigs fresh parsley

1 bay leaf

 

3 cloves garlic, minced

1 large onion, diced

3 stalks celery, chopped

3 large carrots, chopped

2 tsp chicken or vegetable bullion, or to taste

1 – 6 oz can chipotle chile peppers, chopped fine (or use to taste!)

1 – 8 oz can green chiles, chopped fine

1 – 16 oz can black beans rinsed and drained

1 ear corn, kernels stripped

3 Tbsp minced cilantro

3 Tbsp minced parsley

2 C basmati rice

Sour Cream, Lime Sections, Minced Cilantro for garnish

 

Place turkey carcass (all of it) into a large stockpot.  Add 1 coarsely chopped onion, 2 stalks celery, bay leaf, and several sprigs of parsley.  Cover all with water, and boil until meat loosens from bone and stock becomes fragrant.  For richer stock, allow liquid to reduce a bit.  Allow to cool thoroughly; strain off stock and reserve in stock pot.

 

Discard vegetables.  Remove meat from bone, being ultra-careful to separate any bone and cartilage from the meat. (Sorry, but NOTHING will ruin a great homemade soup faster than finding a bit of bone or cartilage in it.  That’s just… ick.)  Chop or shred turkey meat and set aside.

 

In separate pan, saute onion and garlic until soft, add celery.  Saute about 1 minute, add carrots and allow to sauté for approximately 2 minutes more.

 

Season reserved stock in stockpot with chicken bullion or stock concentrate – preferably MSG-free!  Add vegetable mixture to reserved stock; add chopped de-boned turkey, green chiles, black beans, cilantro & parsley.

 

Add finely chopped chipotle peppers to taste – be careful – add a bit at a time, as the smoky heat can sneak up quickly!

 

Add raw rice to soup, simmer until rice is tender, approximately 30 minutes.  Add fresh corn just prior to serving – the crisp tender texture makes the soup wonderful!

 

Season with salt and pepper to taste.  Garnish with sour cream, cilantro, and a generous squeeze of lime juice.

 

Add a comment