Leftover Turkey Chowder

Recipe Ingredients

2 tablespoons	30ml	Rendered bacon fat
2 tablespoons	30ml	Leeks, white part only - finely chopped (large)
2		Carrots - peeled, diced
2		Celery stalks - diced
2		Potatoes - peeled, diced
1/2 cup	73g / 2.6oz	Diced sweet red pepper
2 cups	292g / 10oz	Diced cooked turkey
2 cups	474ml	Sliced mushrooms
1 teaspoon	5ml	Dried thyme
1/2 teaspoon	2.5ml	Ground sage
1/2 teaspoon	2.5ml	Crumbled rosemary
1		Bay leaf
1		Turkey or chicken broth
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Cornstarch
1 cup	237ml	Cold milk

Recipe Instructions

Heat fat in large soup pot set over medium heat. Add leeks, carrots, celery, potatoes, red pepper and turkey and cook until vegetables are tender.

Add mushrooms, thyme, sage, rosemary and bay leaf. Cook and stir until mushrooms are tender. Add broth. Season to taste with salt and pepper and simmer 20 minutes. Remove bay leaf.

Dissolve cornstarch in milk and stir into soup. Bring to boil. Remove from heat and serve.

This recipe yields 4 servings.

Source:
Undocumented, but from the WWW

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