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Roast Turkey And Winter Vegetable Chowder
3 slices bacon -- diced
1 large yellow onion -- cut 1/2" dice
1 large celery stalk -- cut 1/2" dice
2 large red boiling potatoes -- peeled, and cut 1/2" dice
1 small butternut squash -- peeled, halved lengthwise, seeded and cut into 1/2" dice
7 cups homemade turkey stock or canned low-sodium chicken broth
1 zucchini -- cut 1/2" dice
2 cups chopped de-ribbed Swiss chard leaves
2 cups cooked turkey in 1/2" dice
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
Salt -- to taste
Freshly-ground black pepper -- to taste
Cook bacon in 5-quart stockpot or Dutch oven over medium heat until browned, 5 minutes. Remove with slotted spoon to plate. Set aside.
Pour off all but 2 tablespoons bacon fat and return pot to medium heat. Add onion and celery. Saute until vegetables are soft but not browned, 3 to 5 minutes. Add potatoes, squash and turkey stock or broth. Bring to boil, reduce heat to a simmer. Partially cover pot, and cook until potatoes are tender, about 15 minutes.
Add zucchini, Swiss chard, turkey, sage, thyme and reserved bacon. Cook 5 minutes longer. Add salt and pepper to taste. Ladle soup into warm bowls or mugs. Serve this with crusty French bread.
This recipe yields 8 servings.
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