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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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You could throw in a cup of cooked vegetables left over from Thanksgiving to add texture to this creamy chowder. This recipe is from Bon Appétit November 2001 Ingredients:
4 slices bacon, coarsely chopped (about 4 ounces) |
2 cups chopped onions |
1 lb russet potato, peeled, cut into 1/2-inch pieces |
2 cups whole milk |
1 cup canned low sodium chicken broth |
2/3 cup condensed cream of potato soup (from one 10 3/4-ounce can) |
2 tablespoons chopped fresh sage |
2 1/2 cups diced cooked turkey |
Directions:
1. Cook bacon in heavy large saucepan over medium heat until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pan.
2. Increase heat to medium-high, add onions and sauté until tender, about 5 minutes. Mix in potatoes, milk, broth, cream of potato soup, and 1 tablespoon sage.
3. Bring to boil.
4. Reduce heat to medium-low and simmer until potatoes are tender, stirring occasionally, about 10 minutes.
5. Add turkey meat, bacon, and remaining 1 tablespoon sage. Simmer until heated through, stirring occasionally, about 4 minutes.
6. Season to taste with salt and pepper and serve.
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