Roast Turkey and Winter Vegetable Chowder |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Great for using up those Thanksgiving and Christmas leftovers Ingredients:
3 slices diced bacon |
1 yellow onion, cut into 1/2-inch dice (large) |
2 celery ribs, cut into 1/2-inch dice |
2 red potatoes, peeled and cut into 1/2-inch dice |
1 butternut squash, peeled, halved length-wise, seeded and cut into 1/2-inch dice (about 1 pound) |
7 cups turkey stock or 7 cups chicken broth |
1 zucchini, cut into 1/2-inch dice (medium) |
2 cups swiss chard leaves or 2 cups kale leaves, de-ribbed and chopped |
2 cups roast turkey or 2 cups chicken |
1 tablespoon sage, minced (fresh) |
1 tablespoon thyme, minced (fresh) |
salt |
fresh ground black pepper |
Directions:
1. In a heavy 6 to 8 quart saucepan, cook bacon over medium heat, stirring frequently until browned. Remove with a slotted spoon to 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. Sauté until the vegetables are soft, but not browned, about 3 to 5 minutes.
2. 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 (or kale), turkey, sage, thyme, and reserved bacon. Cook 5 minutes longer. Add salt and pepper to taste. Ladle the soup into warmed individual bowls or mugs and serve.
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