Turkey Sage Chowder

"You could throw in a cup of cooked vegetables left over from Thanksgiving to add texture to this creamy chowder. This recipe is from Bon Appétit November 2001"
 
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Ready In:
40mins
Ingredients:
8
Serves:
4
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ingredients

  • 4 slices bacon, coarsely chopped (about 4 ounces)
  • 2 cups chopped onions
  • 1 lb russet potato, peeled, cut into 1/2-inch pieces
  • 2 cups whole milk
  • 1 cup canned low sodium chicken broth
  • 23 cup condensed cream of potato soup (from one 10 3/4-ounce can)
  • 2 tablespoons chopped fresh sage
  • 2 12 cups diced cooked turkey
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directions

  • Cook bacon in heavy large saucepan over medium heat until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pan.
  • Increase heat to medium-high, add onions and sauté until tender, about 5 minutes. Mix in potatoes, milk, broth, cream of potato soup, and 1 tablespoon sage.
  • Bring to boil.
  • Reduce heat to medium-low and simmer until potatoes are tender, stirring occasionally, about 10 minutes.
  • Add turkey meat, bacon, and remaining 1 tablespoon sage. Simmer until heated through, stirring occasionally, about 4 minutes.
  • Season to taste with salt and pepper and serve.

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