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Ingredients
2 ounces diced slab bacon
½ cup chopped onion
½ cup chopped celery
2 ½ cups diced, peeled boiling potatoes
1 bay leaf
3 cups chicken stock
3 cups milk
1 pound skinless smoked turkey or chicken
finely diced Salt and freshly ground black pepper
½ cup heavy cream
Nutritional analysis per serving (6 servings)
24 grams carbs; 99 milligrams cholesterol; 389 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 10 grams saturated fat; 20 grams fat; 2 grams fiber; 1006 milligrams sodium; 27 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a heavy saucepan and add the bacon. Saute until the bacon is golden, then drain it well and remove it, leaving as much fat as possible in the pan.
- Step 2
Add the onion and celery to the pan and saute until tender. Add the potatoes, bay leaf and stock and simmer until the potatoes are tender, about 30 minutes.
- Step 3
Roughly mash the potatoes in the saucepan with a fork, leaving some pieces. Stir in the milk and add the turkey or chicken. Simmer the mixture for 15 minutes. Remove the bay leaf. Season to taste with salt and pepper and add the cream. Simmer five minutes.
- Step 4
Serve the turkey chowder with a sprinkling of the reserved diced bacon on top.
Private Notes
Comments
I left all dairy out so didn't actually make this as chowder. Our turkey (smoked wing meat) just needed to warm in the broth, cooking 10 minutes would have been too long. Added half cup of chopped parsley towards the end. We all enjoyed the soup very much!