Smoked Turkey Chowder
Smoked Turkey Chowder is a great dish to enjoy in the fall or the winter. Stay warm with this hearty meal!
- 3 slices bacon, chopped
- 1/2 small white onion, chopped
- 4 carrots, peeled and chopped
- 1/4 cup white wine
- 1/2 teaspoon dried sage
- 2 cups chicken broth
- 2 to 3 small russet potatoes, peeled and chopped
- 1 1/2 cups corn kernels, fresh or frozen
- 1 to 2 cups smoked turkey meat (any leftover turkey meat will work)
- 1 cup half and half
Preparation time 10mins
Cooking time 40mins
Cook bacon in heavy large saucepan over medium-high heat until brown and crisp, about 5 minutes.
Using slotted spoon, transfer bacon to paper towels and drain. Discard all but 2 tablespoons drippings from pan.
Add onions and carrots; sauté until beginning to soften, about 4 minutes. Deglaze the pan with the white wine and cook for 2 minutes more.
Add the sage, broth and potato, increase heat to high and bring to a boil. Cover pan, reduce the heat and simmer 15 minutes. Add corn and simmer for 5 minutes more.
Add turkey and half and half and bring to simmer, about 2 minutes. Season chowder to taste with salt and pepper. Ladle into bowls.
Sprinkle with cooked bacon and serve.
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