Truffle Turkey Corn Chowder

D'Artagnan chef bio | Yield: Serves 4-6
This easy and creamy soup can be made in summer with fresh corn, or in winter with frozen kernels. Top it with a little grated black truffle in season.
Truffle Turkey Corn Chowder


  • 3 slices Applewood Smoked Bacon, diced
  • 2 stalks celery, finely chopped
  • 1 medium onion, finely chopped
  • 1 large carrot, peeled & sliced
  • 2 cloves garlic, crushed
  • 2 tablespoons Black Truffle Butter, divided use
  • 2 tablespoons flour
  • 4 sprigs fresh thyme, stemmed and chopped
  • 1 bay leaf
  • 6 - 8 baby potatoes, roughly chopped
  • 4 cups chicken stock
  • 1 cup water
  • 1 ½ cups corn kernels (fresh or frozen)
  • 1 ½ cups diced Truffle Turkey Breast
  • 1 cup white wine, optional
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Finely chopped parsley
  • Piment d’Espelette, optional
  • Grated black truffle, optional


  1. In a Dutch oven or heavy-bottomed pot, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Leave the drippings in the pot. When bacon is cooled, chop and set aside.
  2. Add 1 tablespoon of black truffle butter to the bacon drippings. Add chopped celery, onion, carrot, garlic, and bay leaf; cook and stir over medium-low heat until vegetables are tender, 8-10 minutes. Season with salt and pepper.
  3. Stir in the flour and whisk to combine well. Pour the stock in slowly, stirring constantly to avoid lumps of flour. Add water, then bring to a boil.
  4. Reduce heat, and add chopped potatoes and thyme. Simmer for 15-20 minutes, stirring occasionally, until potatoes are tender.
  5. While the potatoes are cooking, add 1 tablespoon of truffle butter to a pan over medium heat. Add diced truffle turkey and brown, stirring occasionally. Use white wine or stock to deglaze the pan.
  6. Stir corn into the pan with turkey, and cook for a few minutes on medium-low heat. Season with salt and pepper. Add turkey, corn, and chopped bacon to the soup. Save a little chopped bacon to garnish the soup. Pour 1 cup of heavy cream into the pot, stir to combine, and heat gently until bubbling.
  7. Simmer for about 1 minute, then add salt and pepper to taste.
  8. Pour into bowls and top with freshly chopped parsley and a little chopped bacon. Season with piment d’Espelette and grate black truffle, if using, on each bowl before serving.