Thanksgiving Turkey Chowder

A New England mainstay blends beautifully with savory turkey.

Thanksgiving Turkey Chowder Serves 10

INGREDIENTS

1 lb diced carrots
1 lb diced celery
1 lb diced onions
1 lb peeled & diced russet potatoes
6 oz diced raw bacon
1/4 cup all purpose flour
5 slices toasted white bread – diced
1 ½ quarts (48 oz) turkey broth
2 tsp dried Thyme

2 bay leaves
2 tsp ground black pepper
1 Tbsp kosher salt
1 lb cooked Norbest Sweetheart Turkey Roast – diced ½ inch
1 pint 2% Milk

Prep Time
30 min

Total Time
90 min

Servings
10

Great recipe for turkey leftovers.

DIRECTIONS

1 ) Cut Potatoes into medium dice (approx. ¼ in.) keep potatoes separately in cold water. 2 ) Place bacon into large soup pot and render until completely cooked to crisp. Add the thyme and bay leaves and all vegetables except potatoes, sweat in bacon fat until onion and celery are transparent. 3 ) Add the flour and mix with vegetables thoroughly. 4 ) Cook for several minutes mixing continuously. 5 ) Add the turkey broth then the diced potatoes. 6 ) Raise the heat and stir frequently until soup begins to thicken. Add the milk, cooked turkey, toasted bread cubes, salt and pepper and simmer for 15 minutes. ( Optional Garnish ) Serve with seasoned croutons and drizzle of brown gravy.

Shopping List

Thanksgiving Turkey Chowder

Thanksgiving Turkey Chowder