Recipe by Sephardi Kitchen
Full of fresh vegetables, this chowder is pretty healthy (compared to others) and easy to make! Instead of massive quantities of heavy cream, it is thickened mainly with grated potato and zucchini, which dissolve during cooking and adds additional nutrients. Although I don't have kids, I imagine this would be a good way to sneak vegetables into the diet of picky eaters :)
- 1 medium onion, chopped fine
- 9.85 ml canola oil
- 2 medium potatoes (one grated, one chopped)
- 1 green zucchini, grated
- 1 summer squash, chopped (or grated)
- 4 ear corn (or 2 14-oz cans)
- 1 smoked turkey wings (or smoked turkey leg)
- 396.89 g can low sodium chicken broth
- 118.29-177.44 ml heavy whipping cream (optional)
- 3.69 ml black pepper
- 2.46 ml paprika
- 2.46 ml cayenne pepper
- 0.75 ml Worcestershire sauce (about 2 teaspoons maybe?)
- your favorite hot sauce, to taste (optional- I love Louisiana Hot Sauce)
Directions See How It's Made
- In a large saucepan, heat the oil and cook the onions until translucent. Add the grated and chopped potatoes and cook for several minutes, stirring to prevent sticking. Add the grated zuchini and yellow summer squash.
- Add the can of chicken broth plus 2-3 cans full of water. Add the whole turkey wing and paprika. Raise heat to medium-high.
- Meanwhile, shuck the corn (if using fresh) and wash. Using a sharp knife, slice off the corn kernels into a bowl.
- Add the corn to the pot, bring to a boil. Cover, lower heat and simmer for 30 minutes.
- Remove the turkey wing and chop the meat into bite-sized pieces, return to the pot. Continue to simmer for 20 minutes, covered.
- Add the heavy whipping cream (if using), Worcestershire sauce and hot sauce. Mix well and serve hot.