Sophie Uliano’s Turkey Corn Chowder



  • 1 medium onion, minced
  • 1 medium potato peeled and diced
  • Corn scraped off 3 ears of fresh corn
  • 1/2 cup water
  • 1/4 cup quinoa
  • 4 cups veggie or turkey stock
  • 1/4 tsp chiptole paste (I blend 1 can of chipotle chilis in Adobo sauce & keep it in my fridge)
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 2 cups leftover turkey, cut into small cubes
  • A handful of fresh cilantro
  • A wedge of lime
  • Sliced Avocado (optional)

1. Water saute (with 1/2 cup water) the onion, potato and corn in a deep skillet covered with a lid, until tender.
2. Add the quinoa, veggie stock, and seasoning. 3. Cover and simmer on a medium heat for 15 minutes. 4. Add the turkey and heat for a further 2 minutes. 5. Ladle into warmed bowls and garnish with cilantro, lime and sliced avocado.