Ground Turkey Corn And Potato Soup Recipes

Steps:

• Combine chicken broth, water, zucchini, corn, carrots, potatoes, celery, peas, and green beans in a large pot. Bring to a boil. Reduce heat and simmer until vegetables are slightly tender, about 10 minutes.
• Heat oil in a skillet over medium-high heat. Add turkey; cook and stir, breaking it up into small pieces, until browned, 5 to 7 minutes. Add onion and garlic. Season with 1/2 teaspoon salt, cumin, coriander, and turmeric. Pour mixture into the pot with the vegetables. Add the remaining salt, tomato paste, and bay leaves. Reduce heat to low and simmer soup until vegetables are soft, about 1 hour.
• Stir rice into the soup; simmer until tender, about 15 minutes more. Portion soup into bowls and top each with cilantro.

Steps:

• In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-4 minutes or until tender. Add potatoes, corn, broth, 1 cup cream, green onions, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until potatoes are tender., In a small bowl, mix flour and remaining cream until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Stir in parsley.

Steps:

• Cook onions and half the red peppers in butter in large saucepan on medium heat 5 to 6 min. or until crisp-tender, stirring frequently.
• Add cream cheese; cook on low heat 3 to 4 min. or until melted, stirring constantly. Stir in turkey, corn, broth and milk.
• Cook 5 min. or until soup is heated through, stirring occasionally. Serve topped with remaining red peppers and black pepper.

Steps:

• Brown turkey in soup pot, season with pepper and garlic salt. Drain or rinse meat if desired.
• Add the 10 cups of chicken broth and the poultry seasoning to the pot with the meat, bring to boil.
• Thinly slice celery and carrots. Add to the soup pot.
• Peel the potatoes and cut them up in chunks. I prefer mine to be smaller, they cook faster. Add the potatoes now.
• Cut the corn off the ear, but remember to scrape off the little kernels that stay on there. They should come off fairly easy. I think it's the little pieces of corn that add all the flavor. Add these to the soup now.
• Turn the burner down to medium. Let cook for approximately 20-25 mins or until veggies are as tender as desired.
• Turn the burner back up to high. Mix the cornstarch with a small amount of cold water to make a thin paste. Add to the boiling soup while stirring. If it isn't thick enough, feel free to add more.
• Enjoy! :).

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place poblano peppers directly on the oven rack and broil until the skins are blistered and starting to blacken, watching carefully, 4 to 6 minutes. Using tongs, turn poblano peppers and repeat until blackened on the other side. Place poblano peppers in a paper bag, close the bag, and set aside to cool.
• Cook bacon in a large, nonstick skillet over medium heat until brown and crisp, about 10 minutes. Remove from skillet, allow to cool slightly, and crumble. Set aside.
• Add turkey to the same skillet and cook over medium-high heat until browned, stirring and breaking up the turkey as it cooks. Season with 1 teaspoon cumin, 1/2 teaspoon coriander, salt, and pepper. Reduce heat to medium, stir, and cook about 5 minutes. Add onions and cook, stirring occasionally, until translucent, about 5 minutes. Add garlic and cook until fragrant, 1 to 2 minutes.
• Meanwhile, peel the poblano peppers and chop.
• Pour skillet contents into a 5- or 6-quart slow cooker. Add peppers, remaining cumin and coriander, chicken broth, corn, potatoes, chili powder, and chipotle chili powder. Adjust salt and pepper to taste.
• Cover slow cooker and cook on Low until potatoes are tender, about 8 hours on Low or 4 hours on High. Stir in cream and cook on High until heated through, about 10 minutes. Serve with crumbled bacon and a lime wedge for each bowl.

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1/4 cup in pan. Add celery, onion, carrot, red onion and bay leaf; cook and stir over medium-high heat until vegetables are tender, 8-10 minutes., Stir in flour until blended; gradually whisk in stock. Bring to a boil, stirring constantly; cook and stir 2 minutes. Add soup, cream cheese, milk and cream; mix well. Stir in corn, turkey, hash browns, gravy, parsley and 3/4 cup reserved bacon; reduce heat. Cook, covered, 20 minutes, stirring occasionally., Discard bay leaf. Serve with remaining bacon and if desired, green onions.

Steps:

• Cook onion in butter in large saucepan over medium heat until tender, stirring frequently.
• Reduce heat to low.
• Add cream cheese and cook until melted, stirring constantly.
• Add corn, broth, milk, turkey and red pepper and mix well.
• Add spices to taste.
• Cook until soup is heated through, stirring occasionally.

Steps:

• Place diced potatoes in a large stock pot.
• Add enough water to the pot so that the tops of the potatoes are covered.
• Turn the heat on high and bring water to a boil.
• Reduce heat to medium low and cover the pot with a lid.
• Cook the potatoes in gently boiling water until tender, about 10-15 minutes.
• Drain potatoes and place in a large bowl.
• Using the same large stockpot, melt butter over medium heat and then add onions and garlic, saute for 2-3 minutes or until onions are tender.
• Add remaining ingredients, including cooked potatoes, in the pot and let simmer over medium heat until fully cooked through (about 15-20 minutes).
• Serve topped with shredded cheddar cheese.