The Brown Hotel in Louisville, Kentucky, may be best known as the birthplace of the hot brown, but in celebration of the iconic sandwich’s 100th anniversary, chef de cuisine Allen Heintzman created a chowder that has everything we love about the dish in soup form. We’re talking a creamy, mornay-like base chock-full of turkey, bacon, potatoes, and corn and finished with garlicky, herb-marinated tomatoes. Serve this satisfying chowder at your Kentucky Derby party, make it with leftover turkey the day after Thanksgiving, or whip it up any time you’re craving something cozy.
Featured in “The Hot Brown Ranks Among the Mightiest American Sandwiches” by Rich Warren.
Makes: 6
Time: 1 hour 40 minutes
Ingredients
For the marinated tomatoes:
- 1 lb. Roma tomatoes, quartered
- 2 rosemary sprigs
- 1 head garlic, cloves separated and crushed
- Olive oil, for marinating
For the chowder:
- 22 oz. bacon, cut into ¾-in. pieces
- 1 cup coarsely chopped white onion
- ½ cup coarsely chopped carrot
- ½ cup coarsely chopped celery
- 1 Tbsp. finely chopped garlic
- 1½ lb. russet potatoes, coarsely chopped
- ½ cup dry white wine
- 1 cup all-purpose flour
- 1 tsp. grated nutmeg
- 1 tsp. freshly ground white pepper
- 4 cups chicken stock
- 4 cups whole milk
- 2 lb. cooked turkey breast, coarsely chopped
- 1 cup fresh or thawed frozen corn
- Kosher salt and freshly ground black pepper
- Paprika, for garnish
- Grated parmesan, for garnish
- Finely chopped parsley leaves, for garnish
Instructions
- Make the marinated tomatoes: To a medium container fitted with a lid, add the tomatoes, rosemary, garlic, and enough oil to cover. Cover and refrigerate for 24 hours, shaking once or twice during marinating.
- Position a rack in the center of the oven and preheat to 350°F. Transfer the marinated tomato mixture to a roasting pan and bake until the tomatoes soften and darken slightly, about 15 minutes. Set aside to cool, then remove and discard the rosemary stems. Finely chop the mixture and set aside.
- Make the chowder: To a large pot over medium-high heat, add the bacon and ½ cup of water and cook, stirring occasionally, until the bacon is almost crispy, about 10 minutes. Using a slotted spoon, scoop about a quarter of the bacon onto a paper towel-lined plate and set aside. Turn the heat to medium, add the onion, carrot, celery, and garlic, and cook until the vegetables start to brown, about 15 minutes.
- Add the potatoes and wine, bring to simmer, and cook until the wine is reduced by half, about 5 minutes. Sprinkle in the flour, nutmeg, and white pepper, stirring to combine. Cook, stirring continuously, until thickened, about 5 minutes. Add the chicken stock, whisking out any lumps. Stir in the milk, then add the turkey and corn, bring to a simmer, and continue cooking until the potatoes are tender, about 30 minutes more. Season to taste with salt and black pepper.
- Ladle the chowder into bowls and garnish with paprika, parmesan, parsley, and the reserved marinated tomatoes and bacon.
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