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Turkey Sage Chowder

Source of Recipe


Bon Appetit, November 2001






List of Ingredients



• 4 bacon slices, coarsely chopped
  
• 2 cups chopped onions
  
• 1 lb. russet potatoes, peeled and cut into 1/2-inch pieces
  
• 2 cups whole milk
  
• 1 cup canned low-salt chicken broth
  
• 2/3 cup condensed cream of potato soup (from a 10-3/4 oz. can)
  
• 2 Tbsp chopped fresh sage
  
• 2-1/2 cups diced cooked turkey
  
• Salt and pepper to taste
  






Instructions



1. Cook bacon in a heavy large saucepan over medium heat until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pan.
   
   
2. Increase heat to medium-high, add onions and saute until tender, about 5 minutes. Mix in potatoes, milk, broth, cream of potato soup, and 1 tablespoon sage. Bring to boil. Reduce heat to medium-low and simmer until potatoes are tender, stirring occasionally, about 10 minutes.
   
   
3. Add turkey meat, bacon, and remaining 1 tablespoon sage. Simmer until heated through, stirring occasionally, about 4 minutes. Season to taste with salt and pepper and serve.
   
   Makes 4 servings.