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Categories: Leftovers, Main courses, Soups

Roast turkey and winter vegetable chowder

Roast turkey and winter vegetable chowder
Los Angeles Times

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 ... Read more

Active work time: 30 minutes | Total preparation time: 1 hour | Serves 8
  • 3 slices bacon, diced
  • 1 large yellow onion, cut into 1/2-inch dice
  • 1 large stalk celery, cut into 1/2-inch dice
  • 2 large red boiling potatoes, peeled and cut into 1/2-inch dice
  • 1 small butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch dice
  • 7 cups homemade turkey stock or canned low-sodium chicken broth
  • 1 zucchini, cut into 1/2-inch dice
  • 2 cups chopped de-ribbed Swiss chard leaves
  • 2 cups (1/2-inch dice) cooked turkey
  • 1 tablespoon minced fresh sage
  • 1 tablespoon minced fresh thyme
  • Salt
  • Freshly ground pepper

Step 1Cook 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.

Step 2Add 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.

Each serving:
144 calories; 636 mg sodium; 29 mg cholesterol; 4 grams fat; 13 grams carbohydrates; 14 grams protein; 1.70 grams fiber.
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