Prep 1 hr
Cook 0 mins
Originally chowders were made only with seafood. But this style of thick, potatoey, almost stew-like soup has often been adapted for other ingredients. One of the more common adaptations is turkey chowder, undoubtedly a result of the continual search for ways to use Thanksgiving leftovers.
- 2 ounces salt pork, diced (about 2/3 cup)
- 4 tablespoons butter
- 3 small white onions, sliced (about 1/4 pound)
- 1⁄2 cup flour
- 4 cups canned chicken broth
- 1 lb small red potato, unpeeled and quartered
- 1⁄2 teaspoon thyme
- 3 cups cubed cooked turkey (about 3/4 pound)
- 1 medium red bell pepper, diced (about 1 cup)
- 1 cup frozen peas
- 1 1⁄2 cups milk
- 1⁄4 cup chopped fresh parsley
- In a small saucepan of boiling water, blanch the salt pork for 5 minutes. Drain well and pat dry.
- In a soup pot or large saucepan, melt the butter over medium-high heat. Add the salt pork and onions, and saute, stirring frequently, for 10 minutes.
- Add the flour and cook, stirring, until the flour is lightly browned, about 1 minute. Gradually stir in the chicken broth, increase the heat to high, and bring to a boil. Add the potatoes and thyme, reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 15 minutes.
- Add the turkey, red bell pepper, peas, and milk, and cook for another 5 minutes to heat through. Ladle the chowder into individual bowls, sprinkle each serving with the parsley, and serve hot.
The familiy loved this!! I've made many turkey soups over the years and find this to be one of the best. The creaminess of the broth and the potatoes put it into the category of comfort food for me :) The red peppers and peas add color but also great flavor to this chowder. The parsley is a must for color and flavor too! Thanks Alan in SW Florida!