2 cups corn 1-1/2 cups gf Chicken stock 2 slices of bacon, chopped 1/4 cup onion, chopped 1/4 cup celery, chopped 1 jalapeño pepper, seeded and minced 1 Tablespoon gf flour 2 cups cooked turkey, chopped 1-1/2 cups milk 1-1/4 cup cream 1 teaspoon fresh thyme, chopped Salt and freshly ground black pepper
In a medium saucepan, combine the corn and gf Chicken stock. Bring to a boil. Reduce heat and simmer for 15 minutes. Transfer corn mixture to a food processor and pulse 3-4 times.
Meanwhile, in a large Dutch oven, brown the bacon over medium-high heat. Remove the bacon with a slotted spoon and drain on paper towels. Pour off the fat in the pan, leaving about 1 tablespoon in the pan. Add the onions, garlic, celery, and jalapeño peppers to the pan; sauté for 3-5 minutes or until the vegetables are tender. Add 1 tablespoon of gf flour to the vegetables; stir to coat. Add turkey, milk, cream and corn mixture. Add thyme and reserved bacon. Stir to combine. Adjust seasonings to taste with salt and freshly ground black pepper. Simmer soup for about 5-7 minutes or until thickened slightly.
We used The Gluten Free Pantry’s Country French bread mix flour for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.