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Southwestern Corn Chowder

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1 lb. John Morrell Polish Loop Sausage
1 John Morrell “Off the Bone” Turkey
1 bag Frozen diced onions
1 bag Frozen southwestern peppers and corn blend
2 cans of diced new "white" potatoes
2 cloves of mined garlic
2 c. of Chicken broth
1 c. Heavy cream
1 tsp. of Cumin
1 tsp. of Paprika
1 tsp. Chili powder
1 tsp. of Thyme
1 tsp. of Bay leaf
Salt & Pepper


Sauté onion and garlic with John Morrell Polish Loop Sausage. Boil till light golden brown. Add the peppers and corn blend, potatoes and chicken broth. Add all spices with salt & pepper to taste. Add the cream & John Morrell® “Off The Bone” Turkey (hand torn or diced) and bring to a boil. Once all ingredients have come to a boil slowly add small amounts of cornstarch and water whisking till you get a consistency of buttermilk.

*If time is no issue; you can also just simmer and reduce till the chowder become the consistency you like. You just skip the last step of whisking the cornstarch & water to thicken.

Enjoy your Southwestern Corn Chowder with some homemade corn bread!

Serving Size

4 servings