Afterthanksgivingturkeysweetpotatoandbaconchowder Recipes

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AFTER-THANKSGIVING TURKEY, SWEET POTATO AND BACON CHOWDER



After-Thanksgiving Turkey, Sweet Potato and Bacon Chowder image

I had this at a church function and searched out the person who brought it, so I could request the recipe. This is a fantastic recipe for using up leftover Thanksgiving turkey. Or, if you don't have any leftovers, it's also very good with rotisserie chicken from the grocery store.

Provided by Bridget Leigh

Categories     Chowders

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

5 slices lean smoked bacon
1 cup chopped onion
3/4 cup chopped celery
2 cups cubed sweet potatoes, 1/2-inch dice
kosher salt
black pepper
4 cups chicken broth or 4 cups turkey broth, divided
1/4 teaspoon dried thyme
1/8 teaspoon dried rubbed sage
3 tablespoons flour
1 1/2 cups half-and-half
2 -2 1/2 cups roasted turkey, cut into 1/2-inch dice
fresh sage (to garnish)
fresh thyme sprig (to garnish)

Steps:

  • In large, heavy pot set over medium heat, saute bacon until browned and crisp, 3 to 4 minutes. Remove to drain on paper towels. Crumble coarsely and set aside. Pour off all but 2 T of drippings in pan.
  • Add onion and celery to same pot, still over medium heat.
  • Saute, stirring, 2 minutes. Then add sweet potatoes, 3/4 teaspoons salt and 1/2 teaspoons pepper. Saute, stirring, until slightly softened, 3 to 4 minutes. Add 3 1/2 cups of the broth, the thyme and sage and bring mixture to a simmer.
  • While mixture is coming to a simmer, place flour in a small bowl and whisk in remaining 1/2 cup stock to form a slurry into soup once it comes to a simmer. Reduce heat and cook at a simmer until vegetables are tender, but not mushy, about 10 minutes.
  • Whisk in the half and half, bring mixture to a simmer and cook 1 minute. Add turkey and cook 1 to 2 minutes to warm through. Taste and season with more salt and pepper if needed.
  • The soup can be prepared 1 day ahead; cool, cover and refrigerate. Reheat over medium heat, stirring often.
  • Serve chowder in 6 soup bowls and garnish each serving with some crumbled bacon and, if desired, with a fresh sage and thyme sprig.

Nutrition Facts : Calories 285.3, Fat 13.1, SaturatedFat 6.2, Cholesterol 65.2, Sodium 744.9, Carbohydrate 18.1, Fiber 2.1, Sugar 3.8, Protein 22.7

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