Prep 10 mins
Cook 30 mins
You could throw in a cup of cooked vegetables left over from Thanksgiving to add texture to this creamy chowder. This recipe is from Bon Appétit November 2001
- 4 slices bacon, coarsely chopped (about 4 ounces)
- 2 cups chopped onions
- 1 lb russet potato, peeled, cut into 1/2-inch pieces
- 2 cups whole milk
- 1 cup canned low sodium chicken broth
- 2⁄3 cup condensed cream of potato soup (from one 10 3/4-ounce can)
- 2 tablespoons chopped fresh sage
- 2 1⁄2 cups diced cooked turkey
- Cook bacon in heavy large saucepan over medium heat until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pan.
- Increase heat to medium-high, add onions and sauté until tender, about 5 minutes. Mix in potatoes, milk, broth, cream of potato soup, and 1 tablespoon sage.
- Bring to boil.
- Reduce heat to medium-low and simmer until potatoes are tender, stirring occasionally, about 10 minutes.
- Add turkey meat, bacon, and remaining 1 tablespoon sage. Simmer until heated through, stirring occasionally, about 4 minutes.
- Season to taste with salt and pepper and serve.