Turkey Sage Chowder Recipe - Cooking Index
Turkey Sage Chowder Recipe - Cooking Index
For a variation, you could throw in a cup of cooked vegetables left over from Thanksgiving to add texture to this creamy chowder. Serve the soup with chowder crackers, along with a spinach and pear salad. Purchased apple turnovers would make an ideal dessert.
Type: Poultry, Turkey| 4 | Bacon slices - (abt 4 oz) - coarsely chopped | |
| 2 cups | 125g / 4.4oz | Chopped onions |
| 1 lb | 454g / 16oz | Russet potatoes - peeled, and |
| Cut into 1/2" pieces | ||
| 2 cups | 474ml | Whole milk |
| 1 cup | 237ml | Canned low-salt chicken broth |
| 2/3 cup | 157ml | Condensed cream of potato soup |
| = (from one 10 3/4-oz can) | ||
| 2 tablespoons | 30ml | Chopped fresh sage |
| 2 1/2 cups | 365g / 12oz | Diced cooked turkey |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Cook bacon in heavy large saucepan over medium heat until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pan.
Increase heat to medium-high, add onions and saute until tender, about 5 minutes. Mix in potatoes, milk, broth, cream of potato soup, and 1 tablespoon sage. Bring to boil. Reduce heat to medium-low and simmer until potatoes are tender, stirring occasionally, about 10 minutes.
Add turkey meat, bacon, and remaining 1 tablespoon sage. Simmer until heated through, stirring occasionally, about 4 minutes. Season to taste with salt and pepper and serve.
This recipe yields 4 servings.
Source:
Bon Appetit, November 2001
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.