Best After Thanksgiving Turkey Sweet Potato And Bacon Chowder Recipes

AFTER-THANKSGIVING TURKEY, SWEET POTATO AND BACON CHOWDER

Steps:

• 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.

SMOKY TURKEY CORN CHOWDER WITH BACON

Steps:

• In a large pot over medium heat, cook bacon until crisp, 8 to 10 minutes. Drain on a paper towel and crumble into small pieces and set aside, reserving the fat in the pot.
• Pour off all but 1 tablespoon fat, return the pot to medium heat, and add onion, carrot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add bell pepper and cook, stirring occasionally, for 3 minutes more. Add jalapeño and cumin and cook, stirring, 1 minute more.
• Add broth, sweet potato, chiles, oregano, and bay leaves and bring to a simmer. Cook until sweet potato is tender, about 10 minutes. Stir in the turkey or chicken and corn and cook until warmed through, 3 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and half-and-half. Continue to cook until just warmed through. Taste and adjust seasoning, thinning the chowder with another 1/4 cup half-and-half, if desired.
• Serve chowder topped with crumbled bacon, scallions, and parsley.

TURKEY-POTATO CHOWDER RECIPE

Steps:

• Combine potatoes, mixed vegetables, onions, celery, parsley and Swanson® Chicken Broth in a large saucepan. Bring to a boil over medium heat; reduce heat, cover, and simmer gently until vegetables are tender, about 10 minutes. Stir in turkey and poultry seasoning.
• Whisk flour and the half-and-half together until smooth. Stir mixture slowly into the saucepan. Stir until slightly thickened, or until mixture reaches a chowder-like consistency. Add sriracha sauce, salt, and pepper, mixing well.
• Ladle into soup bowls; garnish with crumbled bacon.

SMOKED TURKEY CHOWDER

Steps:

• Heat a heavy saucepan and add the bacon. Saute until the bacon is golden, then drain it well and remove it, leaving as much fat as possible in the pan.
• Add the onion and celery to the pan and saute until tender. Add the potatoes, bay leaf and stock and simmer until the potatoes are tender, about 30 minutes.
• Roughly mash the potatoes in the saucepan with a fork, leaving some pieces. Stir in the milk and add the turkey or chicken. Simmer the mixture for 15 minutes. Remove the bay leaf. Season to taste with salt and pepper and add the cream. Simmer five minutes.
• Serve the turkey chowder with a sprinkling of the reserved diced bacon on top.