ROAST TURKEY AND WINTER VEGETABLE CHOWDER

Roast Turkey and Winter Vegetable Chowder image

Make and share this Roast Turkey and Winter Vegetable Chowder recipe from Food.com.

Provided by Ian Magary

Categories Clear Soup

Time 1h

Yield 10 serving(s)

Number Of Ingredients 13

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Ingredients

3 slices diced bacon
1 yellow onion, cut into 1/2-inch dice (large)
2 celery ribs, cut into 1/2-inch dice
2 red potatoes, peeled and cut into 1/2-inch dice
1 butternut squash, peeled, halved length-wise, seeded and cut into 1/2-inch dice (about 1 pound)
7 cups turkey stock or 7 cups chicken broth
1 zucchini, cut into 1/2-inch dice (medium)
2 cups swiss chard leaves or 2 cups kale leaves, de-ribbed and chopped
2 cups roast turkey or 2 cups chicken
1 tablespoon sage, minced (fresh)
1 tablespoon thyme, minced (fresh)
salt
fresh ground black pepper

Steps:

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.
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.

Nutrition Facts : Calories 144, Fat 5.4, SaturatedFat 1.8, Cholesterol 7.7, Sodium 130.4, Carbohydrate 22.4, Fiber 3.7, Sugar 4.2, Protein 3.8

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