Chicken Gizzard and Corn Chowder
[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.
Total Steps
16
Ingredients
19
Tools Needed
2
Ingredients
- 0.5 pounds chicken gizzards (quartered)
- 1 large smoked turkey leg meat (diced)
- 0.5 pounds shrimp (halved)
- 1/2 lemon lemon juice
- 0.5 cup fresh parsley (rough chopped)
- 0.5 yellow onion yellow onion (diced)
- 1 medium rutabaga rutabaga (cubed)
- 4 cloves garlic (pressed or finely minced)
- 1 cup corn kernels (from 3 ears)
- 1 cup cream
- 6 cups chicken stock
- 2 teaspoons anchovy paste
- 4 tablespoons cornstarch
- 0.25 cup milk
- 1 tablespoon lemon pepper seasoning (without salt)
- 2 bay leaves bay leaves
- 2 teaspoons onion powder
- 2 tablespoons oil
- salt and pepper(optional)
Instructions
Step 1
<a href="/XZFHRHHF">Heat </a>oil in a large, heavy <a href="/7NRWTTFN">soup </a>pot over medium high <a href="/XZFHRHHF">heat.</a>
Step 2
Add onions and <a href="/HKGWZV8T">sweat </a>until translucent.
Step 3
Add turkey and cook for 5 – 8 minutes, <a href="/DRM2WPZ4">stirring </a>occasionally.
Step 4
<a href="/H7TNTGFZ">Season </a>with 1 tsp. lemon pepper.
Step 5
<a href="/DRM2WPZ4">Stir </a>in rutabaga and <a href="/H7TNTGFZ">season </a>with 1 tsp. lemon pepper.
Step 6
Cook for 8 – 10 minutes.
Step 7
Add garlic and corn.
Step 8
Pour in chicken stock, add bay leaves, onion powder and cover.
Step 9
<a href="/H3TYV2MZ">Reduce </a><a href="/XZFHRHHF">heat </a>to <a href="/GFSF4J5F">simmer </a>and cook until rutabaga is al dente.
Step 10
In the meantime, combine lemon <a href="/QDWRNXYW">juice,</a> 1 tsp. lemon pepper, parsley and shrimp in a bowl, and set aside.
Step 11
<a href="/DRM2WPZ4">Stir </a>in anchovy paste and <a href="/R3P5MM3Z">cream.</a>
Step 12
<a href="/7S3QCKWK">Mix </a>milk and cornstarch in a bowl.
Step 13
Add to <a href="/7NRWTTFN">soup,</a> followed by shrimp.
Step 14
Cover and cook for another 10 – 15 minutes until slightly <a href="/LXP6HLBF">thickened.</a>
Step 15
<a href="/DPSVTKVY">Salt </a>and pepper to <a href="/WDCS6JL5">taste.</a>
Step 16
<a href="/Y6MVNCHX">Serve </a>with cornbread.