Chilean Corn And Un-Turkey Chowder Recipe

Name: Chilean Corn And Un-Turkey Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups low-sodium vegetable broth; 1 rib celery with leaves, chopped; 2 cloves garlic, minced (2 tsp.); 1 bay leaf; 1 whole thyme sprig, plus 2 Tbs. chopped fresh thyme, divided; 1/4 cup olive oil; 1 medium onion, peeled and diced (1 cup); 1/4 cup flour; 1 lb. small white potatoes, diced (4 cups); 4 cups frozen corn kernels; 2 cups chopped vegan turkey roast, or 3 frozen vegan chicken cutlets, thawed and chopped, or 1 5.5-oz. pkg. vegan turkey slices, coarsely chopped; 4 plum tomatoes, peeled, seeded, and diced (2 cups); 1 medium avocado, diced (1 cup); 1/4 cup coarsely chopped cilantro; 2 Tbs. lime juice, plus lime wedges for garnish, optional

Servings: persons

4 cups low-sodium vegetable broth
1 rib celery with leaves, chopped
2 cloves garlic, minced (2 tsp.)
1 bay leaf
1 whole thyme sprig, plus 2 Tbs. chopped fresh thyme, divided
1/4 cup olive oil
1 medium onion, peeled and diced (1 cup)
1/4 cup flour
1 lb. small white potatoes, diced (4 cups)
4 cups frozen corn kernels
2 cups chopped vegan turkey roast, or 3 frozen vegan chicken cutlets, thawed and chopped, or 1 5.5-oz. pkg. vegan turkey slices, coarsely chopped
4 plum tomatoes, peeled, seeded, and diced (2 cups)
1 medium avocado, diced (1 cup)
1/4 cup coarsely chopped cilantro
2 Tbs. lime juice, plus lime wedges for garnish, optional

1
1. Place broth, celery, garlic, bay leaf, and thyme sprig in large stockpot. Bring to a boil, cover, reduce heat to low, and simmer 10 minutes. Transfer broth to large bowl, and set aside.
2
2. Heat olive oil in same pot over low heat. Saute onion 6 to 8 minutes,
3
or until translucent. Add flour gradually, and cook 5 minutes or until flour mixture is smooth and beginning to dry, stirring constantly. Add reserved broth gradually, until blended with flour. Stir in potatoes and chopped thyme. Raise heat to medium-low, and bring to a simmer. Cook 15 to 20 minutes, or until potatoes are tender, stirring occasionally.
4
3. Add corn and vegan turkey, reduce heat to low, and cook 7 to 10 minutes more, stirring occasionally.
5
4. Stir in tomatoes, avocado, cilantro, and lime juice. Season with cayenne pepper to taste. Serve with extra lime wedges, if desired.

742

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 cups low-sodium vegetable broth, 1 rib celery with leaves, chopped, 2 cloves garlic, minced (2 tsp.), 1 bay leaf, and more.

Yes, Chilean Corn And Un-Turkey Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chilean Corn And Un-Turkey Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions