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1
Scrape the corn kernels into a bowl.
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2
Place the cobs and herb bundle in a pot with the stock and add about 3 cups of water, then bring to a low simmer.
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3
In another pot, heat the oil over medium-high heat, add the bacon and cook to render the fat.
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4
Add the garlic, onions and bay leaf, then cook to very tender, stirring frequently, 10 minutes.
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5
Add the corn kernels and stir in the chipotle puree.
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6
Ladle 1 cup of the hot stock over the masa, stir and let stand to thicken.
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7
Remove the cobs and herb bundle from the corn stock and add it to the soup pot.
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8
Stir in the thickened masa paste, cream and green chiles.
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9
Add the Buttermilk Brined Turkey Breast and bring the soup to a bubble.
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10
Cook to thicken to your desired consistency, then season with salt and pepper.
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11
For extra thick chowder, puree half of the corn kernels before adding to the soup.
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12
Place the buttermilk, Sriracha, salt, peppercorns, garlic, lemon, chives, dill and parsley in a double-bagged 2 1/2-gallon plastic resealable bag.
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13
Add the turkey breasts and refrigerate on the bottom shelf of the fridge overnight.
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14
Preheat the oven to 325 degrees F.
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15
Arrange a metal rack over or in a rimmed baking sheet and rub the rack with oil.
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16
Remove the turkey breasts from the brine and pat them dry.
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17
Arrange the breasts on the prepared baking rack and coat the skin with a little oil, sprinkle with poultry seasoning and cook until a thermometer reads 165 degrees F and the skin is light to medium golden brown, 45 minutes to 1 hour.
