Chicken Gizzard And Corn Chowder
Ingredients
- 1/2 pound chicken gizzards quartered ⓘ
- 1 turkey leg large smoked, diced ⓘ
- 1/2 pound shrimp halved ⓘ
- 1/2 lemon ⓘ
- 1/2 cup fresh parsley rough chopped ⓘ
- 1/2 yellow onion diced ⓘ
- 1 rutabaga medium, cubed ⓘ
- 4 cloves garlic pressed or finely minced ⓘ
- 3 ears of corn approx. 1 cup ⓘ
- 1 cup cream ⓘ
- 6 cups chicken stock
- 2 teaspoons anchovy paste ⓘ
- 4 tablespoons cornstarch ⓘ
- 1/4 cup milk ⓘ
- 1 tablespoon lemon pepper seasoning without salt ⓘ
- 2 bay leaves ⓘ
- 2 teaspoons onion powder ⓘ
- 2 tablespoons oil ⓘ
- salt ⓘ
Instructions
- Heat oil in a large, heavy soup pot over medium high heat.
- Add onions and sweat until translucent.
- Add turkey and cook for 5 - 8 minutes, stirring occasionally.
- Season with 1 tsp. lemon pepper.
- Stir in rutabaga and season with 1 tsp. lemon pepper.
- Cook for 8 - 10 minutes.
- Add garlic and corn.
- Pour in chicken stock, add bay leaves, onion powder and cover.
- Reduce heat to simmer and cook until rutabaga is al dente.
- In the meantime, combine lemon juice, 1 tsp. lemon pepper, parsley and shrimp in a bowl, and set aside.
- Stir in anchovy paste and cream.
- Mix milk and cornstarch in a bowl.
Nutrition & Diet Analysis (per serving)
1061
kcal
53% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Fish
Shellfish
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).