Turkey, Green Chile and Corn Chowder


  • 6 slices of bacon
  • 5 ears of corn, stripped
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 2 cups chicken broth
  • 1 cup Young Guns Hot Green Chile
  • 1-1/2 cups of turkey, cubed or shredded
  • 1/2 cup cilantro, chopped
  • 1/3 cup half-and-half
  • 1/4 tsp ground black pepper
  • 1/2 tsp salt
  • 1 clove garlic, minced


  1. In a large Dutch oven over medium-high heat, cook bacon until it browns. Remove bacon, drain on paper towels and crumble. Set aside.
  2. Add onion, celery and cilantro and saute until cooked through and onions and celery are done.
  3. Add corn kernels, Young Guns Hot Green Chile and turkey, and cook for two minutes, stirring occasionally. Add broth, bring to a boil and cook for 4 minutes.
  4. Add half and half, pepper and salt and heat through, but don’t boil.
  5. Crumble bacon bits over soup.