Ingredients for After Thanksgiving Turkey Sweet Potato And Bacon Chowder
- 1 pound smoked bacon, diced
- 1 medium onion, diced
- 2 stalks celery, diced
- 3 medium sweet potatoes, peeled and diced
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rubbed sage
- 1/4 cup all-purpose flour
- 1 1/2 cups half-and-half
- 2 cups shredded cooked turkey
- fresh sage sprigs, for garnish
- fresh thyme sprigs, for garnish
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How to Make After Thanksgiving Turkey Sweet Potato And Bacon Chowder
- 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.
- Pour off all but 2 teaspoons of bacon grease from the pot.
- Add onion and celery to the pot and sauté for 2-3 minutes, until softened.
- Add diced sweet potatoes, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Sauté for 3-4 minutes, stirring occasionally, until slightly softened.
- Pour in 3 1/2 cups chicken broth, thyme, and sage. Bring to a simmer.
- In a small bowl, whisk together flour and the remaining 1/2 cup chicken broth until smooth to create a slurry.
- 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.
- Stir in the half-and-half. Bring to a simmer and cook for 1 minute.
- Gently stir in the shredded turkey and cook for 1-2 minutes to heat through.
- Season with additional salt and pepper to taste.
- Garnish each serving with crumbled bacon and fresh sage and thyme sprigs (optional).
- Serve immediately or chill and reheat later.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
15g
Fat
31g
Carbs
6g
