Roast Turkey and Winter Vegetable Chowder

READY IN: 1hr
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

Directions

  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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