Roast Turkey and Winter Vegetable Chowder Recipe

Roast Turkey and Winter Vegetable Chowder

from The Thanksgiving Table by Diane Morgan

Ingredients:

3 Slices bacon, diced
1 Large yellow onion (10 to 12 ounces), cut into 1/2-inch dice
2 Large ribs celery, cut into 1/2-inch dice
2 Large red potatoes (about 8 ounces each), peeled and cut into 1/2-inch dice
1 Butternut squash (about 1 pound), peeled, halved lengthwise, seeded, and cut into 1/2-inch dice
7 Cups Turkey Stock or canned low-sodium chicken broth
1 Medium zucchini (5 ounces), cut into 1/2-inch dice
2 Cups chopped deribbed Swiss chard leaves
2 Cups 1/2-inch dice of roast turkey
1 Tablespoon minced fresh sage
1 Tablespoon fresh thyme
Salt and freshly ground pepper

This and many other wonderful
recipes may be found in
The Thanksgiving Table
by Diane Morgan
from Chronicle Books

What better way to use up leftover turkey than in a hearty, chock-full-of-vegetables chowder. Walk the produce aisles and see what vegetables look fresh. Butternut squash is always firm and plentiful in winter. Choose Swiss chard, with either red or pale white ribs, or use kale. Red potatoes and onions are always stacked high. Though zucchini is overly abundant in summer, it's in the market year-round and is a great last-minute addition to the pot. When you serve this soup with a loaf of crusty French bread, you've got a perfect one-course meal.

In a heavy 6- to 8-quart saucepan, cook the bacon over medium heat, stirring frequently, until browned. Remove with a slotted spoon to a 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.

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, 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.

Serves 8