Chicken Gizzard and Corn Chowder
By: Kathy-Ann Hart
Published: Sunday, February 28, 2010 - 4:54pm

Ingredients




1/2 pound chicken gizzards (quartered)
meat from 1 large smoked turkey leg (diced)

1/2 pound shrimp (halved)
juice of 1/2 lemon

1/2 cup fresh parsley (rough chopped)
1/2 yellow onion (diced)
1 medium rutabaga (cubed)
4 cloves garlic (pressed or finely minced)
kernels from 3 ears of corn (approx. 1 cup)

1 cup cream
6 cups chicken stock
2 teaspoons anchovy paste
4 tbs. cornstarch
1/4 cup milk
1 tbs. lemon pepper seasoning (without salt)
2 bay leaves
2 teaspoons onion powder
2 tbs. oil
salt and pepper to taste

Preparation

1 Heat oil in a large, heavy soup pot over medium high heat. 2 Add onions and sweat until translucent. 3 Add turkey and cook for 5 – 8 minutes, stirring occasionally. 4 Season with 1 tsp. lemon pepper. 5 Stir in rutabaga and season with 1 tsp. lemon pepper. 6 Cook for 8 – 10 minutes. 7 Add garlic and corn. 8 Pour in chicken stock, add bay leaves, onion powder and cover. 9 Reduce heat to simmer and cook until rutabaga is al dente. 10 In the meantime, combine lemon juice, 1 tsp. lemon pepper, parsley and shrimp in a bowl, and set aside. 11 Stir in anchovy paste and cream. 12 Mix milk and cornstarch in a bowl. 13 Add to soup, followed by shrimp. 14 Cover and cook for another 10 – 15 minutes until slightly thickened. 15 Salt and pepper to taste. 16 Serve with cornbread.

About


[W]hen as the Christmas song lyrics do, “the weather outside was frightful,” it was below freezing (somewhere near 5 degrees Fahrenheit without factoring in the wind chill factor) we ate this soup and cornbread schmeared with the chestnut butter.