Turkey Sage Chowder
- 4 bacon slices - (abt 4 oz) coarsely chopped
- 2 cups chopped onions
- 1 pound russet potatoes peeled, and cut into 1/2" pieces
- 2 cups whole milk
- 1 cup canned low-salt chicken broth
- 2/3 cup condensed cream of potato soup (from one 10 3/4-oz can)
- 2 tablespoons chopped fresh sage
- 2 1/2 cups diced cooked turkey
- Salt to taste
- Freshly-ground black pepper to taste
Cook bacon in 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.
Increase heat to medium-high, add onions and sauté 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.
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.
This recipe yields 4 servings.