Recipe by Bridget Leigh
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.
Top Review by likethebird
Made this delicious soup after defrosting last thanksgiving's turkey. This is so satisfying. I used almond milk instead of cream, just bc I forgot to get the cream at the store. It was still amazing. Thanks for hunting the recipe down and posting it!
- 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)
Directions See How It's Made
- 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.