Serving
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Turkey Chowder
North America

Serves
Effort:
Sched:
DoAhead:  
8 soup  
**
1 hr  
Most
A satisfying soup that will help use up all that leftover Thanksgiving turkey. As with other soups of this sort, the cream is stirred in off the heat - but that doesn't mean you can't reheat it. The surface appearance will change a little, not quite as creamy smooth, but the flavor and texture will be just fine.




12
4
12
6
3
1
3
5
1
tt
tt
----
ar
oz
oz
oz
oz
oz

lrg
c
c


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Turkey, cooked
Bacon thick
Potatoes (1)
Onion
Celery
Thyme sprig
Sage leaves
Stock (2)
Cream, heavy
Salt
Pepper
-- Garnish
Parsley, flat
  1. Shred TURKEY into pieces about 3/4 inch long
  2. Dice BACON about 1/2 inch.
  3. Dice POTATOES about 3/4 inch.
  4. Dice ONION about 1/2 inch, cut CELERY into slices about 1/4 inch thick, mix.
  5. Strip leaves from THYME, chop SAGE small and mix into Onions.
  6. Place BACON in a sauté pan and add about 1/8 inch of Water. Let the water boil down to render some fat, then turn the heat down a bit and fry the bacon stirring until it is just crisp.
  7. Pour off all but about 2/3 T of the bacon fat, add the Onion mix and fry stirring until onions are translucent but not yet showing color.
  8. Pour the Fried mix into your soup pot. Use some of the Stock to deglaze the sauté pan and pour it all into the pot. Add the Potatoes, bring to a boil and simmer until the potatoes are nearly done.
  9. Squish a couple pieces of potato against the side of the pot as needed to thicken the soup a bit. Add Turkey meat and simmer another 5 minutes or so.
  10. Season to taste with Salt and Pepper, check consistency and add more stock if needed.
  11. Turn off heat and stir in CREAM. Serve in bowls with some PARSLEY leaves for garnish.
NOTES:
  1. Potatoes: White Rose potatoes work well in recipes of this type, but Red potatoes will also work. Avoid Yukon Gold type potatoes which turn to mush if cooked just a little long. For details see our Potatoes page.
  2. Stock: Preferably this will be stock you just made out of the roasted turkey carcass after stripping the meat off. Chicken stock could also be used.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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