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Smoked Turkey Corn Chowder

Cheddar Cornbread

1 stick of butter

1 cup of flour

1 cup of sugar

1 cup of cornmeal

1 tablespoon of baking powder

1/2 teaspoon of salt

2 eggs

About 1 1/2 cups of buttermilk

2 ears of corn, kernels removed

1 1/2 cups of shredded cheddar cheese

First, preheat the oven to 350°F. Add the butter to a cast iron skillet and place it in the oven to melt. In a large bowl, combine the flour, sugar, cornmeal, baking powder, and salt. Then, add int he eggs, buttermilk, corn kernels, and shredded cheese. Lastly, pour in the melted butter and mix well. Then pour the batter into the skillet and bake for 22-24 minutes or until an inserted toothpick comes out clean. Top with more butter when the cornbread comes out of the oven.

Smoked Turkey Corn Chowder

2 pounds of smoked turkey necks

About 10 cups of water

2 cups of leeks, diced

1 cup of green bell pepper, diced

1 cup of celery, diced

1 cup of onion, diced

2 tablespoons of olive oil

4 ears of corn, kernels removed

1 tablespoon of garlic powder

1 teaspoon dried fennel

1/2 teaspoon red pepper flake

1/2 teaspoon onion powder

1/2 teaspoon dried thyme

1/2 teaspoon herbs de Provence

1/2 teaspoon chicken bouillon

1 cup of heavy cream

Shredded turkey from the turkey necks

1 tablespoon of cornstarch

1 tablespoon of water

In a large Dutch oven, add in the turkey necks and water. Cook for about 1 hour or until the turkey necks are tender. Remove the meat from the bone and set aside. Also, reserve the liquid.

In the same pan, heat it over a medium high flame, and add in the olive oil. Then, saute the leeks, bell pepper, celery and onion until translucent. Add in the corn and mix well. Pour in the reserved smoked turkey stock. Now, season with garlic powder, dried fennel, red pepper flakes, onion powder, dried thyme, herbs de Provence, and chicken bouillon. Allow the chowder to cook for about 5 minutes, then add in the cream and the shredded turkey.

Lastly, to thicken, in a small bowl, combine the cornstarch and water then pour the slurry into the chowder and reduce the heat. It should thicken immediately.

Serve warm.

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