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Thanksgiving: Day-After-Thanksgiving Chowder

Source of Recipe

From "Chowderland" by Brooke Dojny


Recipe Introduction

"This truly scrumptious chowder is an ideal use for leftovers from the Thanksgiving meal, or of course you can make it any time of the year. If you have the turkey carcass, break it up somewhat and place in a large pot. Cover with water, add an onion, a celery stalk, and 1 teaspoon salt, and cook, uncovered, for about an hour. Strain and use as the broth in this recipe. The rest of the broth can be frozen for another use. Use a good brand of poultry seasoning blend, which includes several herbs; New Englanders are partial to Bell's Seasoning. If you don't have leftover vegetables, cook two to three chopped carrots with the potatoes and add more tender vegetables (fresh or frozen) toward the end of the cooking time."

List of Ingredients

â—¦ 4 ounces bacon, cut into ½-inch pieces (about 1 cup)
â—¦ 2 tablespoons butter, plus more if needed
â—¦ 1 large onion, chopped
â—¦ 1 large celery stalk, thinly sliced
â—¦ 4 cups turkey broth or one (32-ounce) carton shelf-stable chicken broth
â—¦ 1 ½ pounds all-purpose potatoes, peeled and diced (about 4 ½ cups)
â—¦ 2 tablespoons chopped sage
â—¦ 1 tablespoon poultry seasoning mix
â—¦ ½ teaspoon salt, plus more if needed
â—¦ 3 cups shredded or diced turkey meat
â—¦ 2 cups half-and-half
â—¦ 2 cups cooked vegetables, such as carrots, peas, green beans, or Brussels sprouts, diced if necessary
â—¦ Freshly ground black pepper


Recipe

Cook the bacon in a large heavy soup pot or Dutch oven over medium-low heat until crisp and the fat is rendered, 10 to 15 minutes. Remove the cooked bits with a slotted spoon, drain on paper towels, and reserve. You should have 2 tablespoons of fat in the pot; if there is too much, pour some off, or if there is too little, make up the difference with additional butter.

Add the butter to the pot and cook the onion and celery over medium heat until they begin to soften, about 5 minutes. Add the broth, potatoes, sage, poultry seasoning, and salt, and bring to a boil. Reduce the heat to medium-low and cook, covered, over medium-low heat until the potatoes are tender, about 15 minutes.

Add the turkey, half-and-half, and vegetables, and cook over very low heat for 2 minutes to blend the flavors. Stir in the reserved bacon and season with pepper and additional salt if needed. This chowder does not necessarily need aging; serve immediately or cool and refrigerate for up to two days.

If reheating, warm over very low heat so the chowder does not curdle. Ladle into bowls and serve.

Makes 5 to 6 servings