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Turkey and Corn Chowder En Croute




Source of Recipe


Chef Martin Saylors of Butterfield 9, Washington, DC


List of Ingredients




8 Ounces TURKEY TENDERLOIN
2 Cups rich TURKEY STOCK
2 Quarts heavy cream
1/4 Cup potato starch
1/2 Pound TURKEY BACON, diced
1 Cup onions, finely chopped
1 Cup corn, cut from cob
1/2 Cup chestnuts, oven toasted to a light brown
1 Cup celery, diced
1 Cup potatoes, peeled, large dice, blanched until tender
1 Cup parsley, chopped fine
As needed Melinda's hot sauce
As needed salt and freshly ground pepper
1 Sheet, 10" X 15" puff pastry dough, thawed
As needed egg wash

Recipe



1. Poach turkey tenderloin in turkey stock until tender, reserving 1-cup turkey stock. Cool and dice tenderloin. Reserve.
2. Bring cream and reserved turkey stock to a boil. Thicken with potato starch to desired consistency. Reserve.
3. In a soup pot, saut� bacon until bacon becomes transparent. Add onions, corn, chestnuts and celery to bacon. Saut� until lightly cooked.
4. Add cream. Stir in reserved turkey. Add potatoes and parsley. Season with hot sauce, salt and pepper.
5. Pour into 8-ounce soup bowls. Cut puff pastry to cover bowls. Cover bowls with puff pastry. Cut steam vents. Seal edges and lightly brush pastry with egg wash.
6. Bake in a preheated 400 degree F oven until pastry is golden brown, about 20-25 minutes.

Serves 10.