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I had this at a church function and searched out the person who brought it, so I could request the recipe. This is a fantastic recipe for using up leftover Thanksgiving turkey. Or, if you don't have any leftovers, it's also very good with rotisserie chicken from the grocery store.
- 5 slices lean smoked bacon
- 1 cup chopped onion
- 3⁄4 cup chopped celery
- 2 cups cubed sweet potatoes, 1/2-inch dice
- kosher salt
- black pepper
- 4 cups chicken broth or 4 cups turkey broth, divided
- 1⁄4 teaspoon dried thyme
- 1⁄8 teaspoon dried rubbed sage
- 3 tablespoons flour
- 1 1⁄2 cups half-and-half
- 2 -2 1⁄2 cups roasted turkey, cut into 1/2-inch dice
- fresh sage (to garnish)
- fresh thyme sprig (to garnish)
- In large, heavy pot set over medium heat, saute bacon until browned and crisp, 3 to 4 minutes. Remove to drain on paper towels. Crumble coarsely and set aside. Pour off all but 2 T of drippings in pan.
- Add onion and celery to same pot, still over medium heat.
- Saute, stirring, 2 minutes. Then add sweet potatoes, 3/4 teaspoons salt and 1/2 teaspoons pepper. Saute, stirring, until slightly softened, 3 to 4 minutes. Add 3 1/2 cups of the broth, the thyme and sage and bring mixture to a simmer.
- While mixture is coming to a simmer, place flour in a small bowl and whisk in remaining 1/2 cup stock to form a slurry into soup once it comes to a simmer. Reduce heat and cook at a simmer until vegetables are tender, but not mushy, about 10 minutes.
- Whisk in the half and half, bring mixture to a simmer and cook 1 minute. Add turkey and cook 1 to 2 minutes to warm through. Taste and season with more salt and pepper if needed.
- The soup can be prepared 1 day ahead; cool, cover and refrigerate. Reheat over medium heat, stirring often.
- Serve chowder in 6 soup bowls and garnish each serving with some crumbled bacon and, if desired, with a fresh sage and thyme sprig.