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Roast Turkey And Winter Vegetable Chowder

Holiday.Cook's picture
Ingredients
  Bacon slices 3 , diced
  Yellow onion 12 Ounce, cut into 1/2 inch dice (1 Large Sized)
  Celery ribs 2 Large, cut into 1/2 inch dice
  Red potatoes 16 Ounce, peeled and cut into 1/2 inch dice (2 Large Sizes, 8 Ounces Each)
  Butternut squash 1 Pound, peeled, halved lengthwise, seeded, and cut into winch dice (1 Butternut Squash)
  Turkey stock/Canned low-sodium chicken broth 7 Cup (112 tbs)
  Zucchini 5 Ounce, cut into 1/2 inch dice (1 Medium Sized)
  Chopped deribbed swiss chard leaves 2 Cup (32 tbs)
  Diced roast turkey 2 Cup (32 tbs) (1/2 Inch Dice)
  Minced sage 1 Tablespoon (Fresh)
  Fresh thyme 1 Tablespoon
  Salt To Taste
  Freshly ground pepper To Taste
Directions

In a heavy 6- to 8-quart saucepan, cook the bacon over medium heat, stirring frequently, until browned.
Remove with a slotted spoon to a plate.
Set aside.
Pour off all but 2 tablespoons of the bacon fat, and return the pot to medium heat.
Add the onion and celery.
Saute until the vegetables are soft, but not browned, about: 3 to 5 minutes.
Add the potatoes, squash, and turkey stock.
Bring to a boil, and reduce the heat to a simmer.
Partially cover the pot, and cook until the potatoes are tender, about 15 minutes.
Add the zucchini, Swiss chard, turkey, sage, thyme, and reserved bacon.
Cook 5 minutes longer.
Add salt and pepper to taste.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Dish: 
Soup
Occasion: 
Thanksgiving
Interest: 
Winter
Ingredient: 
Poultry

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