Roast Turkey and Winter Vegetable Chowder
I can’t think of a better way to use up leftover turkey than in a hearty, chock-full-of-vegetables chowder such as this one.
Walk the produce aisles and see what vegetables look fresh. Butternut squash is always firm and plentiful in winter. Choose Swiss chard, with either red or pale white ribs, or substitute kale. Red potatoes and onions are always stacked high. Zucchini isn’t just a summer vegetable--it’s available year-round and a great last-minute addition to the pot.
And if you feel like making turkey stock from the leftover carcass, do so; otherwise, canned chicken broth works perfectly well here.
Cook bacon in 5-quart stockpot or Dutch oven over medium heat until browned, 5 minutes. Remove with slotted spoon to plate. Set aside. Pour off all but 2 tablespoons bacon fat and return pot to medium heat. Add onion and celery. Saute until vegetables are soft but not browned, 3 to 5 minutes.
Add potatoes, squash and turkey stock or broth. Bring to boil, reduce heat to a simmer. Partially cover pot, and cook until potatoes are tender, about 15 minutes. Add zucchini, Swiss chard, turkey, sage, thyme and reserved bacon. Cook 5 minutes longer. Add salt and pepper to taste. Ladle soup into warm bowls or mugs.
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