Turkey Chowder
Source of Recipe
Jasper White
List of Ingredients
4 oz. slab bacon, rind removed
4 T. unsalted butter
1 large onion, cut into 3/4-inch dice
3 stalks celery (6 oz.), cut into 1/3-inch slices
2-3 sprigs fresh thyme, leaves removed and chopped (1 t.)
6 fresh sage leaves, finely chopped (2 t.)
1 1/2 lbs. all-purpose potatoes, sliced 1/3-inch thick
About 4 c. turkey stock
1-1 1/2 lbs. leftover turkey meat, coarsely shredded or chopped
1 1/2 c. heavy cream
Kosher or sea salt and freshly ground black pepper
1/4 c. chopped Italian parsley, for garnish
Recipe
Cut the bacon into 1/3-inch dice. Heat a large, heavy pot over low heat and add the bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown. Pour off all but 1 T. fat, leaving the bacon in the pot.
Add the butter, onion, celery, thyme and sage and saute, stirring occasionally with a wooden spoon, until vegetables are softened but not browned. Add the potatoes and 4 c. turkey stock. The stock should barely cover the potatoes; if it doesn't, add more stock or water to cover. Turn up the heat and bring to a boil. Cover and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot and cook a minute or two longer.
Add the turkey and simmer for 5 minutes more. If you've added more than 1 lb. turkey meat, you might need to add more stock, up to 1 c. Remove the chowder from the heat, add the cream and season to taste with salt and pepper. Let chowder sit off the heat for up to an hour, allowing the flavors to meld.
When ready to serve, reheat the chowder over low heat; do not boil. Serve sprinkled with chopped parsley. Makes 6-8 servings.
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