Turkey Black Bean Chili and Thai Chicken Corn Chowder Recipe – Chili and Chowder for Easy Entertaining

Turkey Black Bean Chili served with gluten-free cornbread

My sister-in-law and her family are visiting over the holidays and planning three meals a day for a crowd over four to five days can be challenging.

Usually, I have an idea of what I’m going to make for each meal (I’m usually pretty organized!), but this year, I was thrown a few curve balls and not only did I scramble to buy gifts for the kids, but I also had no idea what I was going to make for all the meals following Christmas Day.

To top things off, the Northeast is snowed in for at least a day or two, so what else would a cook do, but hunker down in the kitchen and start cooking. I perused my recent roundup of Healthy Hearty Soup, Chowder, Stew and Chowder Recipes, and thought a pot of chili or chowder would be perfect for such a snowy day. Chili and chowder are great for entertaining, or for simple dinners while the kids are home on break since they can be kept warm in a crockpot. Kids and adults alike can help themselves whenever they’re hungry.

Along with some cornbread, a green salad and a few snacks,including fresh fruit,Crab Dip, and Zaatar Meatballs wrapped in tortillas with lettuce and tzatziki sauce, the kids and adults grazed throughout the afternoon and had sort of a smorgasbord.

Here’s the recipe for the Turkey Black Bean Chili and Thai Chicken Corn Chowder that I made, inspired by all the chili and chowder recipes from my roundup.

Serve with desired garnishes.Serves 10-12.

Thai Chicken Corn Chowder

I used roasted corn that I found at Trader Joe’s, but regular fresh or frozen corn will do.  Kaffir lime leaves add a wonderful fragrance, but if you can’t find them, just leave it out. The sweet potatoes are a nice counterbalance to the curry.

Thai Chicken Corn Chowder

Printable Recipe
1 tablespoon olive oil

1 medium onion, chopped

4 cloves garlic, minced

2 teaspoons Thai yellow curry paste

1 lemongrass stalk, tender parts only, minced

2 kaffir lime leaves

1 sweet potato, diced

1 russet potato, diced

2 cups roasted frozen corn, or regular corn

2 tablespoons fresh cilantro, minced

1 14-ounce light coconut milk

1 quart chicken broth

2 cup cooked chicken, chopped

2 tablespoons fish sauce or soy sauce

1 lime

Heat olive oil in a large stockpot over medium heat.  Add onion and cook until softened and lightly browned, about 5 minutes.  Add garlic and curry paste, and cook until fragrant, about 1 minute.  Add lemongrass, kaffir lime leaves, sweet potato, russet potato, corn, cilantro, coconut milk, chicken broth and chicken.

Bring to a boil, then reduce heat to low and simmer 20 minutes, covered, until potatoes are tender.  Add fish sauce and squeeze juice from lime to soup before serving.

Serves 10-12.