Turkey Chowder


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Soups > Poultry

1/4 pound bacon, diced
2 onions, chopped
1 carrot, chopped
4 ribs celery, chopped
1/4 cup flour
1 pound unpeeled red potatoes, diced
1 teaspoon dried thyme
1/2 teaspoon pepper
2 teaspoons salt
1 bay leaf
8 cups chicken or turkey broth
1 cup dry white wine
2 cups diced cooked turkey
2 cups heavy cream
Chopped parsley for garnish

In large soup pot, brown bacon. Remove bacon and reserve; leave fat in pan. Sauté onions, carrot, and celery in fat until soft. Add flour; cook 2 minutes. Add potatoes. Remove from heat; stir in thyme, pepper, salt, bay leaf, broth, and wine. Cook over low heat 45 minutes, stirring occasionally. Add turkey and cooked bacon; heat 10 minutes. Add cream; cook 5 minutes (do not boil). Sprinkle filled soup bowls with parsley.