Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Turkey and Corn Chowder En Croute




Source of Recipe


Chef Martin Saylors of Butterfield 9, Washington, DC


List of Ingredients




8 Ounces TURKEY TENDERLOIN
2 Cups rich TURKEY STOCK
2 Quarts heavy cream
1/4 Cup potato starch
1/2 Pound TURKEY BACON, diced
1 Cup onions, finely chopped
1 Cup corn, cut from cob
1/2 Cup chestnuts, oven toasted to a light brown
1 Cup celery, diced
1 Cup potatoes, peeled, large dice, blanched until tender
1 Cup parsley, chopped fine
As needed Melinda's hot sauce
As needed salt and freshly ground pepper
1 Sheet, 10" X 15" puff pastry dough, thawed
As needed egg wash

Recipe



1. Poach turkey tenderloin in turkey stock until tender, reserving 1-cup turkey stock. Cool and dice tenderloin. Reserve.
2. Bring cream and reserved turkey stock to a boil. Thicken with potato starch to desired consistency. Reserve.
3. In a soup pot, sauté bacon until bacon becomes transparent. Add onions, corn, chestnuts and celery to bacon. Sauté until lightly cooked.
4. Add cream. Stir in reserved turkey. Add potatoes and parsley. Season with hot sauce, salt and pepper.
5. Pour into 8-ounce soup bowls. Cut puff pastry to cover bowls. Cover bowls with puff pastry. Cut steam vents. Seal edges and lightly brush pastry with egg wash.
6. Bake in a preheated 400 degree F oven until pastry is golden brown, about 20-25 minutes.

Serves 10.