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Thanksgiving Potato Chowder

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Potato Type: Yellow
Cuisine: American

Dish

Soup

Prep Time

20 Mins

Cook Time

40 Mins

Serving

Serves 12

Description

Tender potatoes, juicy turkey breast, corn, fall herbs, and aromatic vegetables, slow simmered in a fragrant broth made from turkey stock and cream.

Ingredients

  • ½ cup (112g) Bacon, diced (Optional, if not using then sub 2 tablespoons of olive oil to sauté the vegetables in)
  • 1 cup (150g) Yellow Onions, chopped ¼ inch
  • 1 cup (150g) Celery, diced ¼ inch
  • ¼ cup (30g) Garlic, sliced thin
  • 1-1/2 pounds (680g) Yellow potatoes, diced into 1-inch cubes
  • ½ cup (62g) All Purpose Flour
  • 3 quarts (2.8L) Chicken Stock
  • 1 pound (454g) Diced Turkey Meat (Roasted, Grilled, etc.)
  • 2 cups (350g) Frozen Corn Kernels
  • 2 tablespoons (4g) Rubbed Sage
  • 1-1/2 teaspoons (2g) Dried Thyme
  • 2 tablespoons (8g) Chicken Bouillon Powder (Optional)
  • 1 quart (946ml) Half and Half
  • 1 tablespoon (18g) Kosher Salt
  • ¼ cup (15g) Fresh Parsley, chopped

Preparation

  1. Gather and scale all ingredients.
  2. In a large heavy-bottomed pot over medium-high heat, begin cooking the bacon. Stirring often, cook the bacon until it is rendered and starts to brown. Add the onions, celery, and garlic and cook until the vegetables are translucent (about 2-3 minutes). Add the potatoes and stir, then add the flour and stir.
  3. Add the chicken stock, a little at a time while stirring until the stock is all added, continue to stir and allow the soup to come to a boil then immediately reduce to a simmer.
  4. Add the turkey, corn, sage, thyme, bouillon powder (if using), half and half, and salt.
  5. Simmer the soup until it is thick and creamy, and the potatoes are tender. Add the parsley and serve immediately.

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Nutrition Facts Per Serving

Calories

250

Fat

6g

Sodium

330mg

Cholesterol

25g

Vitamin C

12mg

Carbohydrates

34g

Fiber

2g

Protein

18g

Potassium

734mg

Sugar

7g

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