After Thanksgiving Turkey Sweet Potato And Bacon Chowder Recipe

Ingredients for After Thanksgiving Turkey Sweet Potato And Bacon Chowder

• Smoked Bacon
• 1 medium yellow onion, chopped
• 2 stalks celery, chopped
• 2 large sweet potatoes, peeled and diced (about 2 cups)
• Kosher Salt
• Black Pepper
• Chicken Broth
• Dried Thyme
• Dried Rubbed Sage
• 2 tablespoons all-purpose flour
• 1 cup half-and-half
• Roasted Turkey
• Fresh Sage
• Fresh Thyme Sprig

How to Make After Thanksgiving Turkey Sweet Potato And Bacon Chowder

1. In a large, heavy pot or Dutch oven over medium heat, cook bacon until crispy, about 6-8 minutes. Remove bacon with a slotted spoon; drain on paper towels and crumble coarsely. Set aside.
2. Pour off all but 2 teaspoons of bacon grease from the pot.
3. Add onion and celery to the pot and sauté for 2-3 minutes, until softened.
4. Add diced sweet potatoes, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Sauté for 3-4 minutes, stirring occasionally, until slightly softened.
5. Pour in 3 1/2 cups chicken broth, thyme, and sage. Bring to a simmer.
6. In a small bowl, whisk together flour and the remaining 1/2 cup chicken broth until smooth to create a slurry.
7. Once the soup simmers, slowly whisk in the flour slurry. Reduce heat to low and simmer for 10-12 minutes, or until sweet potatoes are tender but not mushy.
8. Stir in the half-and-half. Bring to a simmer and cook for 1 minute.
9. Gently stir in the shredded turkey and cook for 1-2 minutes to heat through.
10. Season with additional salt and pepper to taste.
11. Garnish each serving with crumbled bacon and fresh sage and thyme sprigs (optional).
12. Serve immediately or chill and reheat later.