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Chili Spiced Turkey and Corn Chowder
Recipe Yield: 4 Servings

Creamy sweet corn, chili, red potatoes, and onion chowder with freshly shredded Foster Farms roasted turkey breast. Topped with a curried corn bread crouton.
8  Oz.  Foster Farms Turkey Breast, shredded
4  Tbsp.  Olive oil
1  Medium  Sweet onion, finely chopped
2  Cloves  Fresh garlic, minced
10  Each  Baby red potatoes, quartered
1/2  Pint  Heavy cream
14 3/4  Oz.  Cream style sweet corn, canned
16  Oz.  Whole kernel sweet corn, frozen
14  Oz.  Turkey or chicken broth
5  Oz.  Water
1  Tbsp.  Sriracha chili sauce (or any hot sauce)
1  Tsp.  Liquid smoke seasoning
1/4  Cup  Fresh chives, chopped
   Salt and pepper to taste
   *Curried corn bread croutons
4  - 8 Pieces  Prepared corn bread, diced (2in. by 2 in.)
4  Tsp.  Olive oil
1  Tsp.  Curry powder
  • Heat olive oil in a small stockpot over medium heat. Add onion and sauté 10 minutes until tender and lightly browned.
  • Add minced garlic and cook 2 minutes.
  • Add potatoes, broth and water and a dash of salt and pepper. Cover and bring to a low boil. Cook until potatoes are tender (about ten minutes).
  • Add remaining ingredients, reserving 4 tablespoons fresh chives and croutons as a garnish. Bring back to boil.
  • Turn off heat and let sit 15 minutes before serving.
  • Serve in heated square bowls. Place 1 crouton in each bowl and sprinkle 1 tablespoon fresh chives and fresh cracked pepper over each.
  • * Curried corn bread croutons
  • Pre-heat oven to 350 F.
  • Bake on a baking sheet for 10 minutes, stir mixture, then bake an extra 5 to 10 minutes until lightly browned and crisp.
  • Store in an air tight container.
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