Turkey chowder with bacon and sage

Laudable leftovers

Originally appeared in the November 24, 2010 edition of the Southside Times.

The appeal of using leftovers is the opportunity to improvise and surprise.  Chowders, stews, and soups are a hearty counterbalance to the descending temps, but also an ideal way for you to perform a little kitchen craftiness.  Even better:  Today’s recipe, thankfully, rates low on rigor and high on relaxation.  Read more here:This particular turkey chowder calls for cream of potato soup, which gives body to the dish; but this ingredient can be replaced with any appropriate condensed, “cream-of” variety you can find in the cupboard (mushroom, celery, chicken).  What’s more, as it acts as a thickening agent, you might consider omitting a bit of the canned soup, and substitute with either mashed potatoes or bread-based stuffing dissolved with the milk.  Some other variations I’d suggest:  Use leftover corn, green beans, or peas in your chowder—or a combination of all three.

However you decide to improvise, be sure to celebrate this food-honored holiday accordingly.  And just as a chef needs an eatership, a writer needs a readership.  So I’d like to extend my gratitude and appreciation to you, dear reader.  Happy Thanksgiving.

Turkey chowder with bacon and sage

Serves 4

  • 4 slices bacon
  • ½ onion, small chop
  • 1 potato, peeled, small dice
  • 2 cups whole milk
  • ½ cup (or more) chicken stock or broth
  • 2/3 cup condensed cream of potato soup (from a 10 ¾ -ounce can)
  • 2 tablespoons chopped, fresh sage (divided)
  • 2 ½ cups chopped, cooked turkey

1.  In a large, heavy-bottom saucepan, cook bacon and render fat.  When crisp, remove bacon, reserving on a paper towel.  Remove all but 2 tablespoons of bacon fat from pan.  Sauté onions in bacon fat until tender.  Mix in potatoes and cook briefly.  Add in milk, stock, cream of potato soup, and 1 tablespoon of fresh sage.  Bring mixture to a gentle boil.  Reduce heat and simmer until potatoes are tender, stirring occasionally.  Add cooked turkey.  Chop up reserved bacon strips and add to chowder, along with remaining 1 tablespoon of sage.  Simmer until heated through.  Season to taste with kosher salt and pepper.

Published in: on November 27, 2010 at 5:53 pm  Leave a Comment  
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