Chowder Power

 In Feature, Style

Gobble up this hearty chowder and its cornbread sidekick.


Even if you’re clueless in the kitchen, you’ll feel like a top chef with this soup-er recipe from Schnucks Cooks. As long as you can wield a knife and fry bacon (and what guy can’t manage these basic pillars of survival?), you’re in good shape. It’s an excellent use of leftover turkey from the Thanksgiving table, but it can also be made any time with roasted chicken.

Creamy Turkey & Sage Chowder
(Serves 4)

• 4 slices Schnucks thick-cut bacon, cut crosswise into ½-inch pieces
• 1 celery rib, cut lengthwise in half, then thinly sliced
• 1 large carrot, cut lengthwise in half, then crosswise into thin slices
• 1 medium onion, chopped
• 1 pound red potatoes, unpeeled and cut into ½-inch pieces
• 1 package (32 ounces) chicken broth (4 cups)
• 1 tablespoon dried sage or 2 tablespoons chopped fresh sage leaves
• 1 teaspoon dried thyme or 2 teaspoons chopped fresh thyme leaves
• 1 teaspoon salt
• 2½ cups shredded or diced skinless leftover roasted turkey meat or Schnucks whole roasted herb chicken
• 1 cup Schnucks half-and-half

1. In 4- to 5-quart saucepan, cook bacon over medium heat until browned and crisp. With slotted spoon, transfer bacon to paper towel to drain.
2. To drippings in saucepan: add celery, carrot and onion and cook 6 to 8 minutes or until vegetables are tender and lightly browned, stirring occasionally. Add potatoes, broth, sage, thyme and salt; heat to boiling over high heat. Reduce heat to low; cover and simmer 10 to 12 minutes or until potatoes are tender. Stir in turkey and half-and-half; heat through, but do not boil. Sprinkle soup with reserved bacon.

Double-Corn Cornbread
(Serves 9)

• 3 Schnucks large eggs
• 1½ cups Schnucks buttermilk
• ½ cup Schnucks mayonnaise
• 3 tablespoons Schnucks sugar
• 2 tablespoons Schnucks butter or margarine, melted
• 1 teaspoon Schnucks baking soda
• 1½ cups yellow cornmeal
• 1 cup Schnucks all-purpose fl our
• 1 cup Schnucks frozen corn kernels

1. Preheat oven to 375°F. Grease 8 x 8-inch baking pan. In large bowl, with whisk, lightly beat eggs. Add buttermilk, mayonnaise, sugar, butter and baking soda and stir until combined. Add cornmeal and fl our and stir until blended; stir in frozen corn.
2. Pour batter into prepared pan. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Serve warm or cool on wire rack

{Hot Tip}
Timing is Everything

Get all of your chopping done ahead of time—it’s more time-consuming than you may think, so don’t count on being able to do it as you go. Then, get the cornbread in the oven before you start on the soup. Use that 45 minutes while it’s baking to cook the soup on the stovetop—that way, both will be finishing up around the same time and can hit the table piping hot.





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