Turkey Chowder
Ingredients
- 4C Leftover turkey meat
- 3q Turkey stock
- 8oz. Salt pork or 8oz butter
- 8oz. Minced onion
- 4oz. Small dice celery
- 12oz. Roux
- 1lb. Potato, small dice
- 1 Standard sachet (Peppercorns, Bay leaves, Thyme)
- 16oz. Heavy cream, hot
- Salt and Pepper to taste
Directions
- Render salt pork until crisp, about 10 to 15 minutes.
- Add onions and celery, sweat until translucent about 6-7 minutes.
- Add turkey stock and bring to a simmer.
- Add roux to simmering stock, whisking gradually without lumps, skimming the surface as necessary.
- Add the potato and sachet, simmer until potatoes are tender, about ten to 15 minutes.
- Add hot cream and turkey meat to complete.
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