 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
For a variation, you could throw in a cup of cooked vegetables left over from Thanksgiving to add texture to this creamy chowder. Serve the soup with chowder crackers, along with a spinach and pear salad. Purchased apple turnovers would make an ideal dessert. Ingredients:
4 bacon slices (about 4 ounces), coarsely chopped |
2 cups chopped onions |
1 pound russet potatoes, peeled, cut into 1/2-inch pieces |
2 cups whole milk |
1 cup canned low-salt 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. 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. Bring to boil. Reduce heat to medium-low and simmer until potatoes are tender, stirring occasionally, about 10 minutes. Add turkey meat, bacon, and remaining 1 tablespoon sage. Simmer until heated through, stirring occasionally, about 4 minutes. Season to taste with salt and pepper and serve.
|
|