Turkey Corn Chowder

We had a bag of about 10 half-sized pieces (about 5 whole) of corn on the cob that someone gave to us.  They had already been cooked (and buttered) and I wasn't quite sure what to do with them.  I finally decided a soup would be perfect.  This is a great way to use up leftover turkey as well.  You could also use chicken or use bacon or leave the meat out entirely.  I also used the leftover half-n-half that I used on my "Healthified" Creamed Corn recipe instead of Heavy Whipping Cream.  I adapted this recipe from Pioneer Woman's Corn Chowder with Chilies.

Turkey Corn Chowder

1 whole yellow onion, diced
5 ears of corn on the cob
1 whole Chipotle Pepper In Adobo Sauce, finely diced
32 oz. Low Sodium Chicken Broth
1-1/2 cups Half-n-Half (or fat free half-n-half)
1 tsp. liquid smoke
1/2 tsp. Kosher Salt
cooked shredded turkey, about 1 cup
3 Tbsp. corn meal
1/4 cup water

Slice corn kernels off the cob.  Set aside.  Saute diced onion in olive oil or butter and cook for 3-4 minutes.  Add corn.  stir and cook for one minute.  Add chilies and stir.  Pour in chicken broth and cream.  Add salt and liquid smoke.  Add turkey.  Stir and bring to a boil.  Reduce heat to low.  Combine cornmeal with water.  Stir to combine, then pour into the chowder.  Cover and cook for 15 minutes over low heat.  If chowder needs more thickening, add another tablespoon of cornmeal mixed with water.  Cook for another 10 minutes.

Purple Cabbage

For Thanksgiving my family always has purple cabbage as one of our sides.  My mom had a purple ceramic dish that was shaped like a cabbage that she served it in.  It has always been one of my favorites and I always make sure it finds its place next to the dressing on my plate because the flavors go together perfectly.  That's right...I arrange my plate a certain way on Thanksgiving.  Things taste better that way. :)  Well this year I was getting ready to make it and added a few changes to the recipe that made it even BETTER.  I didn't think that was possible but wow...so good!  It still looks the same but has just a little bit more flavor.  I will post the original and my new version.  I am definitely going to try this new way without bacon for a vegetarian version because the flavors were to die for.  I think I would just cook the onions in olive oil instead of the bacon grease.  Mmmm...can't wait to try it!

Purple Cabbage-Original
1 package bacon
1 medium head purple cabbage, finely chopped
lemon juice (about 1/2 to 1 lemon squeezed or 1-2 Tbsp.)
salt to taste

Cook one package bacon.  Pour off grease.  Save brown drippings and about 3 Tbsp. bacon grease.  Crumble bacon into small pieces.  Set aside.  Chop one head of purple cabbage.  Cook in pan with brown drippings from bacon with a little salt water until slightly crisp.  Drain cabbage, add bacon and bacon grease.  Add lemon juice right away to hold purple color.  Add salt to taste.  Serve warm.

Purple Cabbage-New Version
1 package bacon, cut into small pieces
1 medium head purple cabbage
1 medium yellow onion, dices
1 Tbsp. packed brown sugar
2 Tbsp. Dijon mustard
1/3 cup cider vinegar

Cook one package of slices bacon pieces until browned and most of the fat has rendered.  Add onion and stir to coat in the bacon fat.  Cook until the onion softens and the edges begin to brown, about 4-5 minutes.  Drain extra bacon grease.  Finely chop purple cabbage.  Add cabbage to bacon and onion mixture.  Stir to coat in bacon fat.  Cook until the cabbage begins to wilt about 4 minutes.  Stir in the brown sugar and mustard.  Deglaze the pan with the cider vinegar, scraping up any browned bits from the bottom of the pan with a spatula.  Add a little water or broth-up to a cup.  Season with a few pinches of Kosher salt.  Reduce heat to medium low and simmer until cabbage is soft and tender yet slightly crisp.  Serve warm.

Creamed Corn

I tried a new corn recipe for Thanksgiving this year.  I found it on the Betty Crocker website.  It is called "Healthified" Creamed Corn.  It had great flavor and I especially loved the red peppers with the corn.  With the green onions sprinkled on top it was quite colorful!  I think next time I might reduce the amount of cream cheese just a little bit more.

Creamed Corn

1 cup water

2 bags (12 oz each) Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

1 medium red bell pepper, chopped (1 cup)

4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), cut into small cubes

¼ cup fat-free half-and-half

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons grated Parmesan cheese

2 medium green onions, sliced (2 tablespoons)

In 3-quart saucepan, heat water to boiling. Add corn and bell pepper. Cover; reduce heat to medium. Cook 6 to 8 minutes, stirring occasionally, until vegetables are tender. Drain; return to saucepan.

Stir in all remaining ingredients except green onions. Cover; cook over medium-low heat, stirring frequently, until heated and mixture is well blended. Spoon into serving dish; sprinkle with green onions.

Makes 8 servings (about 1/2 cup each)