Roast Turkey And Winter Vegetable Chowder

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• 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

Recipe

• 1 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.
• 2 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.