Thanksgiving Potato Chowder
Servings: 12
Tender potatoes, juicy turkey breast, corn, fall herbs, and aromatic vegetables, slow simmered in a fragrant broth made from turkey stock and cream.
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Ingredients
- 1/2 c 112g Bacon, diced (Optional, if not using then sub 2 tbsp of olive oil to sauté the vegetables in)
- 1 c 150g Yellow Onions, chopped ¼ inch
- 1 c 150g Celery, diced ¼ inch
- 1/4 c 30g Garlic, sliced thin
- 1-1/2 lbs 680g Yellow potatoes, diced into 1-inch cubes
- 1/2 c 62g All-Purpose Flour
- 3 qts 2.8L Chicken Stock
- 1 lb 454g Diced Turkey Meat (cooked.)
- 2 c 350g Frozen Corn Kernels
- 2 tbsp 4g Rubbed Sage
- 1 1/2 tsp 2g Dried Thyme
- 2 tbsp 8g Chicken Bouillon Powder (Optional)
- 1 qt 946ml Half and Half
- 1 tbsp 18g Kosher Salt
- 1/4 c 15g Fresh Parsley, chopped
Instructions
- Gather, chop, and measure all ingredients.
- In a large heavy-bottomed pot over medium-high heat, begin cooking the bacon. Stirring often, cook the bacon until the fat has rendered.
- Add the onions, celery, and garlic and cook until the vegetables are translucent, about 2-3 minutes.
- Add the potatoes and stir, then add the flour and stir.
- Add the chicken stock, a little at a time while stirring. Once all the stock has been added, continue to stir and allow the soup to come to a boil then immediately reduce to a simmer.
- Add the turkey, corn, sage, thyme, bouillon powder (if using), half and half, and salt.
- Simmer the soup until it is thick and creamy, and the potatoes are tender. Add the parsley and serve immediately.