Roast Turkey And Winter Vegetable Chowder

Recipe Ingredients

3		Bacon - diced
1		Yellow onion - cut 1/2" dice (large)
1		Celery stalk - cut 1/2" dice (large)
2		Red boiling potatoes - peeled, and (large)
		Cut 1/2" dice
1		Butternut squash - peeled, halved (small)
		Lengthwise, seeded and cut into 1/2" dice
7 cups	1659ml	Homemade turkey stock or
		Canned low-sodium chicken broth
1		Zucchini - cut 1/2" dice
2 cups	80g / 2.8oz	Chopped de-ribbed Swiss chard leaves
2 cups	474ml	Cooked turkey in 1/2" dice
1 tablespoon	15ml	Minced fresh sage
1 tablespoon	15ml	Minced fresh thyme
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Cook bacon in 5-quart stockpot or Dutch oven over medium heat until browned, 5 minutes. Remove with slotted spoon to plate. Set aside.

Pour off all but 2 tablespoons bacon fat and return pot to medium heat. Add onion and celery. Saute until vegetables are soft but not browned, 3 to 5 minutes. Add potatoes, squash and turkey stock or broth. Bring to boil, reduce heat to a simmer. Partially cover pot, and cook until potatoes are tender, about 15 minutes.

Add zucchini, Swiss chard, turkey, sage, thyme and reserved bacon. Cook 5 minutes longer. Add salt and pepper to taste. Ladle soup into warm bowls or mugs. Serve this with crusty French bread.

This recipe yields 8 servings.

Each serving: 144 calories; 636 mg sodium; 29 mg cholesterol; 4 grams fat; 13 grams carbohydrates; 14 grams protein; 1.70 grams fiber.

Source:
The Los Angeles Times, 12-27-2000

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