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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Originally chowders were made only with seafood. But this style of thick, potatoey, almost stew-like soup has often been adapted for other ingredients. One of the more common adaptations is turkey chowder, undoubtedly a result of the continual search for ways to use Thanksgiving leftovers. Ingredients:
2 ounces salt pork, diced (about 2/3 cup) |
4 tablespoons butter |
3 small white onions, sliced (about 1/4 pound) |
1/2 cup flour |
4 cups canned chicken broth |
1 lb small red potato, unpeeled and quartered |
1/2 teaspoon thyme |
3 cups cubed cooked turkey (about 3/4 pound) |
1 medium red bell pepper, diced (about 1 cup) |
1 cup frozen peas |
1 1/2 cups milk |
1/4 cup chopped fresh parsley |
Directions:
1. In a small saucepan of boiling water, blanch the salt pork for 5 minutes. Drain well and pat dry.
2. In a soup pot or large saucepan, melt the butter over medium-high heat. Add the salt pork and onions, and saute, stirring frequently, for 10 minutes.
3. Add the flour and cook, stirring, until the flour is lightly browned, about 1 minute. Gradually stir in the chicken broth, increase the heat to high, and bring to a boil. Add the potatoes and thyme, reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 15 minutes.
4. Add the turkey, red bell pepper, peas, and milk, and cook for another 5 minutes to heat through. Ladle the chowder into individual bowls, sprinkle each serving with the parsley, and serve hot.
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