© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
4 oz slab (unsliced) bacon, rind removed & cut into 1/3-inch dice
4 tbsp unsalted butter
12 oz diced onion (1/3-inch dice)
6 oz sliced celery (1/3-inch slices)
6 oz peeled and diced carrots, (1/3-inch dice)
2 to 3 Sprigs fresh thyme, leaves removed & chopped
6 Fresh sage leaves, finely chopped (2 tsp)
1-1/2 lbs Yukon Gold or other all-purpose potatoes, diced
1-1/2 qt TURKEY STOCK
1-1/2 lbs COOKED TURKEY, diced
5 oz sweet corn kernels
1-1/2 to 2 c heavy cream
Kosher salt and freshly ground black pepper To taste
1/4 c chopped fresh parsley for garnish
Heat a 6-quart heavy pot over low heat and add bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown. Pour off all but 1 tablespoon fat, leaving the bacon in the pot.
Add butter, onion, celery, carrots, thyme and sage. Sauté, stirring occasionally for 10-12 minutes until all vegetables are softened but not browned.
Add potatoes and 1-quart turkey stock. The stock should cover the potatoes; if it does not, add more stock or cold water to cover. Increase heat and bring to a boil. Cover and cook potatoes vigorously for about 5 minutes, until they are soft. If the broth hasn't slightly thickened, smash a few potatoes against the side of the pot and cook 1 to 2 minutes longer.
Add the turkey, corn and remaining 1-pint stock. Simmer for 5 minutes.
Remove chowder from heat and stir in cream. Season to taste with salt and black pepper.
Sprinkle each serving with chopped parsley.