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Turkey Elote Corn Chowder with Jalapeños
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
- Carb-Conscious
Chef
Rachel Post
In Your Box (serves 2)
- 10 oz. Ground Turkey
- 4 fl. oz. Cream Sauce Base
- 3 oz. Corn Kernels
- 2 oz. Sliced Red Onion
- 1 oz. Shredded Cheddar Cheese
- 2 Green Onion
- 0.7 oz. Diced Jalapeno Pepper
- ½ oz. Flour
- 2 tsp. Chicken Broth Concentrate
- ¼ oz. Cilantro
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories460
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Carbohydrates21g
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Net Carbs19g
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Fat28g
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Protein34g
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Sodium1310mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Start the Turkey
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add ground turkey, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally, breaking up meat, until beginning to brown, 3-5 minutes. -
2 Add the Vegetables
Sprinkle flour on turkey and stir until no dry flour remains in pan.
Stir in red onion, jalapeño (to taste), corn, and a pinch of salt until combined. Then stir occasionally until onions and peppers begin to soften, 3-5 minutes. -
3 Finish the Chowder
Add chicken base, 11/2 cups water, and a pinch of salt to hot pan. Stir occasionally until broth thickens, 1-2 minutes.
Stir in cream sauce base until combined and smooth. Bring to a simmer.Once simmering, stir occasionally until turkey reaches a minimum internal temperature of 165 degrees, 1-2 minutes.Remove from burner.While chowder cooks, prepare garnishes. -
4 Prepare Garnishes and Finish Dish
Trim and thinly slice green onions.
Stem cilantro, reserving leaves whole.Plate dish as pictured on front of card, topping chowder with cheese, cilantro, and green onions. Bon appétit!
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