Turkey Chowder Recipe
Ingredients
| Bacon Slices | 4 | |
| Onion | 1 Cup (16 tbs), chopped | |
| Potato | 4 Cup (16 tbs), cubed | |
| Turkey Broth- 2 cups, recipe follows | ||
| Frozen whole-kernel corn- 2 pkg (10-oz size), thawed | ||
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Salt | 2 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Cooked turkey | 2 Cup (16 tbs) | |
| Milk | 2 Cup (16 tbs) | |
| Heavy cream | 1 Cup (16 tbs) | |
| Parsley | 2 Tablespoon, chopped | |
| Chowder crackers | ||
Directions
GETTING READY
1. In a large 5-quart Dutch oven, add the bacon and then sauté it till is crisp and remove it. Set it aside till it is required
MAKING
2. To the bacon fat, add the onions and sauté till golden. This will take about five minutes
3. Add the potatoes and the turkey broth to the pan and bring to the boil. Simmer uncovered for 30 minutes till the potato is tender
4. In another saucepan, add the corn, the butter, salt, pepper, turkey and milk. Simmer this mixture for five minutes and then add it to the potato mixture
5. Add the cream and cook while stirring occasionally
SERVING
6. Pour into a soup tureen and sprinkle with the reserved crisp bacon and chopped parsley. Serve chowder crackers on the side.
1. In a large 5-quart Dutch oven, add the bacon and then sauté it till is crisp and remove it. Set it aside till it is required
MAKING
2. To the bacon fat, add the onions and sauté till golden. This will take about five minutes
3. Add the potatoes and the turkey broth to the pan and bring to the boil. Simmer uncovered for 30 minutes till the potato is tender
4. In another saucepan, add the corn, the butter, salt, pepper, turkey and milk. Simmer this mixture for five minutes and then add it to the potato mixture
5. Add the cream and cook while stirring occasionally
SERVING
6. Pour into a soup tureen and sprinkle with the reserved crisp bacon and chopped parsley. Serve chowder crackers on the side.
Chef
