Turkey and Corn Chowder with Barley Recipe

Name: Turkey and Corn Chowder with Barley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp (15 mL) cumin seeds; 1 tbsp (15 mL) olive oil; 2 onions, finely chopped; 6 stalks celery, diced; 4 cloves garlic, minced; 2 tsp (10 mL) dried oregano leaves, crumbled; 1/2 tsp (2 mL) cracked black peppercorns; 8 cups (2 L) homemade Chicken Stock or prepared chicken or turkey stock; 3/4 cup (175 mL) whole (hulled) or pot barley, rinsed (see Mindful Morsels in Notes); 2 lbs (1 kg) skinless boneless turkey, cut into 1/2-inch (1 cm) cubes (about 3 cups/750 mL); 2 cups (500 mL) frozen corn kernels; 1 tsp (5 mL) ancho or New Mexico chili powder, dissolved in 2 tbsp (25 mL) freshly squeezed lemon juice (see Notes); 1 green bell pepper, seeded and diced; 1 jalapeno pepper or chipotle pepper in adobo sauce, diced, optional (see Notes); Finely chopped cilantro, optional

Servings: persons

1 tbsp (15 mL) cumin seeds
1 tbsp (15 mL) olive oil
2 onions, finely chopped
6 stalks celery, diced
4 cloves garlic, minced
2 tsp (10 mL) dried oregano leaves, crumbled
1/2 tsp (2 mL) cracked black peppercorns
8 cups (2 L) homemade Chicken Stock or prepared chicken or turkey stock
3/4 cup (175 mL) whole (hulled) or pot barley, rinsed (see Mindful Morsels in Notes)
2 lbs (1 kg) skinless boneless turkey, cut into 1/2-inch (1 cm) cubes (about 3 cups/750 mL)
2 cups (500 mL) frozen corn kernels
1 tsp (5 mL) ancho or New Mexico chili powder, dissolved in 2 tbsp (25 mL) freshly squeezed lemon juice (see Notes)
1 green bell pepper, seeded and diced
1 jalapeno pepper or chipotle pepper in adobo sauce, diced, optional (see Notes)
Finely chopped cilantro, optional

1
In a dry skillet over medium heat, toast cumin seeds, stirring, until fragrant and they just begin to brown, about 3 minutes.
2
Immediately transfer to a mortar or a spice grinder and grind.
3
Set aside.
4
In the same skillet, heat oil over medium heat for 30 seconds.
5
Add onions and celery and cook, stirring, until celery is softened, about 5 minutes.
6
Add garlic, oregano, peppercorns and reserved cumin and cook, stirring, for 1 minute.
7
Transfer to slow cooker stoneware.
8
Add chicken stock and stir well.
9
Add barley, turkey and corn.
10
Cover and cook on Low for 8 hours or on High for 4 hours, until turkey and barley are tender.
11
Stir in chili powder solution.
12
Add green pepper and jalapeno pepper, if using, and stir well.
13
Cover and cook on High for 20 minutes, until pepper is tender.
14
To serve, ladle into bowls and garnish with cilantro, if using.

1442

kcal

Calories

Fat

Carbs

222

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 tbsp (15 mL) cumin seeds, 1 tbsp (15 mL) olive oil, 2 onions, finely chopped, 6 stalks celery, diced, and more.

Yes, Turkey and Corn Chowder with Barley 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.

Turkey and Corn Chowder with Barley

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