You’ll Need
For the Chowder
300g cooked roast turkey, diced
300g potatoes, peeled and diced into small cubes
250g sweetcorn kernels
6 rashers smoked streaky bacon, chopped
1 small onion, finely diced
2 garlic cloves, crushed
40g butter
500ml chicken or turkey stock
200ml double cream
100ml whole milk
100g mature Cheddar, grated
1 tsp dried thyme
1 tsp onion powder
1 tsp smoked paprika
1 tsp sea salt
½ tsp cracked black pepper
To Finish
Fresh chives, finely chopped
Extra crispy bacon
Cracked black pepper
Optional but Dangerous
Crusty sourdough bread
Garlic bread
Hot sauce
Crispy fried onions
Extra mature Cheddar
Method
Preheat your air fryer to 190°C.
Place the chopped bacon into a foil tray or heatproof dish and air fry for 5–6 minutes until beginning to crisp.
Stir in the butter, onion and garlic, then cook for another 3–4 minutes until softened.
Add the diced potatoes, sweetcorn, turkey, thyme, onion powder, smoked paprika, salt and black pepper.
Pour in the stock, double cream and milk, stirring well to combine.
Return the tray to the air fryer and cook for 18–22 minutes, stirring halfway through, until the potatoes are tender.
Stir in the grated Cheddar until completely melted into the chowder.
Cook for a final 2–3 minutes until the chowder becomes rich, creamy and slightly thickened.
Finish with fresh chives, extra crispy bacon and another twist of cracked black pepper.
Serve immediately with plenty of warm crusty bread for dipping.