Leftover Turkey Chowder

By á-174942

Ingredients

• 2 tablespoons rendered bacon fat
• 2 large leeks, white part only finely chopped
• 2 carrots peeled, diced
• 2 celery stalks diced
• 2 potatoes peeled, diced
• 1/2 cup diced sweet red pepper
• 2 cups diced cooked turkey
• 2 cups sliced mushrooms
• 1 teaspoon dried thyme
• 1/2 teaspoon ground sage
• 1/2 teaspoon crumbled rosemary
• 1 bay leaf
• 1 quart turkey or chicken broth
• Salt to taste
• Freshly-ground black pepper to taste
• 1 tablespoon cornstarch
• 1 cup cold milk

Details

Servings 4

Preparation

Step 1

Heat fat in large soup pot set over medium heat. Add leeks, carrots, celery, potatoes, red pepper and turkey and cook until vegetables are tender.

Add mushrooms, thyme, sage, rosemary and bay leaf. Cook and stir until mushrooms are tender. Add broth. Season to taste with salt and pepper and simmer 20 minutes. Remove bay leaf.

Dissolve cornstarch in milk and stir into soup. Bring to boil. Remove from heat and serve.

This recipe yields 4 servings.