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Chilean Corn and Un-turkey Chowder

This savory chowder is inspired by pastel de choclo, a Chilean corn and meat pie. Feel free to add leftover vegetables to the soup, or you can even turn it into a pot pie by topping the finished soup with leftover Thanksgiving stuffing, then broiling 2 to 3 minutes, or until the stuffing is browned and crispy.

Ingredients: 

Ingredients: 

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4 cups low-sodium vegetable broth
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1 rib celery with leaves, chopped
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2 cloves garlic, minced (2 tsp.)
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1 bay leaf
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1 whole thyme sprig, plus 2 Tbs. chopped fresh thyme, divided
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¼ cup olive oil
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1 medium onion, peeled and diced (1 cup)
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¼ cup flour
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1 lb. small white potatoes, diced (4 cups)
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4 cups frozen corn kernels
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2 cups chopped vegan turkey roast, or 3 frozen vegan chicken cutlets, thawed and chopped, or 1 5.5-oz. pkg. vegan turkey slices, coarsely chopped
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4 plum tomatoes, peeled, seeded, and diced (2 cups)
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1 medium avocado, diced (1 cup)
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¼ cup coarsely chopped cilantro
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2 Tbs. lime juice, plus lime wedges for garnish, optional

Instructions: 

1. Place broth, celery, garlic, bay leaf, and thyme sprig in large stockpot. Bring to a boil, cover, reduce heat to low, and simmer 10 minutes. Transfer broth to large bowl, and set aside.

2. Heat olive oil in same pot over low heat. Sauté onion 6 to 8 minutes, or until translucent. Add flour gradually, and cook 5 minutes or until flour mixture is smooth and beginning to dry, stirring constantly. Add reserved broth gradually, until blended with flour. Stir in potatoes and chopped thyme. Raise heat to medium-low, and bring to a simmer. Cook 15 to 20 minutes, or until potatoes are tender, stirring occasionally.

3. Add corn and vegan turkey, reduce heat to low, and cook 7 to 10 minutes more, stirring occasionally.

4. Stir in tomatoes, avocado, cilantro, and lime juice. Season with cayenne pepper to taste. Serve with extra lime wedges, if desired.

Nutrition Information: 

Calories: 
279
Protein: 
9 g
Total Fat: 
11 g
Saturated Fat: 
1.5 g
Carbohydrates: 
38 g
Cholesterol: 
0 mg
Sodium: 
151 mg
Fiber: 
6 g
Sugar: 
4 g
Yield: 
Serves 8

Comments on this Recipe

Absolutely delicious! I used Gardein chicken cutlets & it turned out great- I added some spices of my own, and some extra liquid to thin it out a little, but otherwise the recipe is dead on. DEFINITELY making this one again :) http://erincookingandcrafting.blogspot.com/2011/11/chilean-corn-chowder.html

I can't say enough about how great this chowder is. I made it tonight as it was cold and rainy out and it seemed a fitting meal. I couldn't find fake turkey so I used some meatless sausage I had on hand. I also completely missed the tomatoes when I made the grocery list. I skipped both the bay leaf and the thyme. Even with the changes and omissions, it was delicious. I am not normally the cook in our house, and I was able to make this dish with confidence. It's very hardy. It had a pretty strong lime flavor, which I loved. I will definitely make it again and try to adhere more closely to the recipe. Even my toddler ate a few bites!

This chowder is delicious. It takes a while to chop all of the ingredients, but it's totally worth it. I didn't add the lime, but stuck to the recipe otherwise and wouldn't change a thing. This is the perfect meal for a cold winter day.

Oh my gosh was this soooo good. Mine ended up much more like a stew than a soup but my family loved it that way. I too used veg sausage (Mexican Chipotle by Original Field Roast) instead of the turkey. Cannot wait to make this again.

This was great, and pretty easy. I used Quorn Turk'y Roast (which I tried and fell in love with this Thanksgiving). I also accidentally left out the avocado and cilantro, and it still had a great flavor. Definitely making this one again, with extra to stick in the freezer!

Yummy! Great way to use up leftover tofurkey. The only change I made was to add the tomatoes when I added the corn and tofurkey, instead of adding them at the end; this way their flavor infused into the soup. Thanks for the great recipe.

This was really good and flavorful. I used all of the ingredients, but altered the amounts based on what I already had on hand. I really recommend the sprinkle of cayenne at the end, and also cutting up the "meat" (I used Quorn chicken cutlets) in to really small strips so that it has a shredded texture. Mine came out a little too thick, but that may be because I didn't properly adjust my stock to flour ratio in my alterations.

this is seriously one of the best dishes I have ever tasted - by far the best soup. thank you SO much for this recipe! we made it exactly as instructed and have only one complaint... it keeps ending.

It looks good but 11 grams of fat in one serving. Isn't that a bit high for something that doesn't have any dairy or meat?

where ill get the vegetarian chicken and turkey? .

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