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Turkey and Corn Chowder with Barley

Turkey and Corn Chowder with Barley Recipe

  • 1 tbsp (15 mL) cumin seeds
  • 1 tbsp (15 mL) olive oil
  • 2 onions, finely chopped
  • 6 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 tsp (10 mL) dried oregano leaves, crumbled
  • ½ tsp (2 mL) cracked black peppercorns
  • 8 cups (2 L) homemade Chicken Stock or prepared chicken or turkey stock
  • ¾ cup (175 mL) whole (hulled) or pot barley, rinsed (see Mindful Morsels in Notes)
  • 2 lbs (1 kg) skinless boneless turkey, cut into ½-inch (1 cm) cubes (about 3 cups/750 mL)
  • 2 cups (500 mL) frozen corn kernels
  • 1 tsp (5 mL) ancho or New Mexico chili powder, dissolved in 2 tbsp (25 mL) freshly squeezed lemon juice (see Notes)
  • 1 green bell pepper, seeded and diced
  • 1 jalapeño pepper or chipotle pepper in adobo sauce, diced, optional (see Notes)
  • Finely chopped cilantro, optional
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 340kcal (17%)
Total Fat 13g (19%)
Saturated Fat 3g (16%)
Cholesterol 74mg (25%)
Total Carbohydrate 28g
Dietary Fiber 4g
Sugars 7g
Protein 28g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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