Roast Turkey And Winter Vegetable Chowder
|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|
|Freshly ground pepper||To Taste|
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.
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.