Roast Turkey and Winter Vegetable Chowder

Recipe by Ian Magary

Great for using up those Thanksgiving and Christmas leftovers

Top Review by smellyvegetarian

This was very good, and quite simple to throw together. I had a lot going on this afternoon so I threw the potatoes, squash, onions, and broth in the crock pot and cooked them for a few hours on high. Then I added all of the remaining ingredients and let it all cook for about 30-40 minutes. It turned out great! I love butternut squash, and this soup was a great use of it. I also used collard greens instead of chard or kale as I had some to use up. Worked fine! Thanks for posting! Made for Best of 2010 tag.

Ingredients Nutrition


  1. In a heavy 6 to 8 quart saucepan, cook bacon over medium heat, stirring frequently until browned. Remove with a slotted spoon to plate. Set aside. Pour off all but 2 Tablespoons of the bacon fat, and return the pot to medium heat. Add the onion and celery. Sauté until the vegetables are soft, but not browned, about 3 to 5 minutes.
  2. Add the potatoes, squash, and turkey stock. Bring to a boil, and reduce the heat to a simmer. Partially cover the pot and cook until the potatoes are tender, about 15 minutes. Add the zucchini, Swiss chard (or kale), turkey, sage, thyme, and reserved bacon. Cook 5 minutes longer. Add salt and pepper to taste. Ladle the soup into warmed individual bowls or mugs and serve.

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