When the leaves turn golden, the air gets crisp, and cozy evenings become a ritual, nothing feels as comforting as a hearty bowl of chowder. And if you’re looking for something unique yet nostalgic, New England Turkey Chowder is the answer. This creamy, savory delight brings together leftover turkey, tender potatoes, and rich flavors for a dish that warms both body and soul. Whether you’re making it post-Thanksgiving or just craving a rich, flavorful chowder, this recipe will quickly become a family favorite.
Why You’ll Love New England Turkey Chowder
New England Turkey Chowder isn’t just a meal; it’s an experience. The combination of velvety cream, tender turkey, and crispy salt pork creates a harmony of textures and tastes that’s truly irresistible.
- Perfect for Leftovers: Repurpose your leftover turkey into a showstopping dish.
- Comfort Food at Its Best: Creamy and hearty, it’s everything you want on a chilly day.
- Rich in Tradition: With its roots in New England cuisine, this chowder is a nod to timeless American culinary heritage.
Ingredients: What You’ll Need
Here’s a comprehensive list of ingredients you’ll need for this flavorful chowder. Be sure to prepare everything in advance for a seamless cooking experience.
| For the Base | Amount |
|---|---|
| Salt pork (cleaned and diced) | 1 cup (6 ounces) |
| Sweet onions (e.g., Vidalia) | 1 ½ cups, diced |
| Celery | ⅓ cup, diced very small |
| Butter | 4 tablespoons |
| For Thickening | Amount |
|---|---|
| All-purpose flour | ½ cup |
| Fresh thyme | 1 teaspoon |
| White pepper | ½ teaspoon |
| For the Chowder | Amount |
|---|---|
| Turkey stock (homemade preferred) | 2 quarts |
| New Red potatoes (peeled and diced) | 2 pounds |
| Turkey meat (white and dark, diced) | 2 pounds |
| Half & half | 1 quart |
Step-by-Step Instructions
1. Render the Salt Pork
Begin by heating a large pot over medium heat. Add your diced salt pork and cook until the fat renders and the pork becomes crispy. This should take about 5–7 minutes. Remove the crispy bits with a slotted spoon and set them aside for garnishing. Leave the rendered fat in the pot—it’s the base for your chowder’s rich flavor.
2. Sauté Aromatics
To the rendered fat, add your diced sweet onions and celery. Cook over medium heat for 4–5 minutes, stirring occasionally, until the vegetables are softened and fragrant. The aroma of the onion and celery will fill your kitchen with anticipation for the comforting dish ahead.
3. Make the Roux
Next, sprinkle the flour evenly over the onion and celery mixture. Stir constantly for 1–2 minutes to create a smooth roux. This step is crucial for thickening your chowder. Add the fresh thyme and white pepper, and stir until the spices are well incorporated.
4. Add the Turkey Stock
Gradually whisk in the turkey stock, a little at a time, to prevent lumps. Keep stirring as the mixture begins to thicken and come to a gentle simmer. The turkey stock adds depth and richness, bringing all the ingredients together.
5. Cook the Potatoes
Once the stock is simmering, add the diced New Red potatoes. Let them cook for 10–15 minutes, stirring occasionally, until they are fork-tender. Their natural starches will further enhance the chowder’s creamy texture.
6. Add Turkey and Cream
Stir in the diced turkey meat (both white and dark) and pour in the half & half. Lower the heat and let the chowder simmer gently for about 10 minutes. Avoid boiling, as it can cause the cream to curdle. This step allows the flavors to meld beautifully.
7. Garnish and Serve
Ladle the chowder into bowls and top each serving with the reserved crispy salt pork bits. Sprinkle additional fresh thyme on top if you’d like, and serve immediately. Each spoonful is a comforting blend of creamy potatoes, tender turkey, and rich, savory broth.
Why Turkey Stock Matters
Homemade turkey stock is the secret to making this chowder exceptional. While store-bought options work in a pinch, making your own stock enhances the flavor and richness of the dish.
To make turkey stock:
- Simmer a turkey carcass with water, onions, celery, carrots, bay leaves, and a few peppercorns for several hours.
- Strain the stock and store it in the refrigerator or freezer until ready to use.
Tips for the Best New England Turkey Chowder
- Use Fresh Ingredients: Fresh thyme and high-quality turkey stock make a world of difference.
- Avoid Overcooking: Keep an eye on the potatoes and turkey to ensure they don’t become mushy.
- Thick or Thin?: For a thicker chowder, use less stock or add more flour to the roux. For a thinner consistency, increase the stock slightly.
- Make It Your Own: Add a handful of corn kernels or diced carrots for a twist on the classic recipe.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 |
| Protein | ~28g |
| Carbohydrates | ~22g |
| Fats | ~18g |
| Fiber | ~3g |
| Sodium | ~650mg |
FAQs About New England Turkey Chowder
1. Can I use chicken instead of turkey?
Yes, chicken makes an excellent substitute for turkey in this recipe. Use shredded or diced chicken for a similar texture and flavor.
2. How long does turkey chowder last in the fridge?
You can store turkey chowder in an airtight container in the refrigerator for up to 3–4 days. Reheat gently over low heat.
3. Can I freeze this chowder?
Yes, you can freeze turkey chowder, but keep in mind that the potatoes and cream may change in texture after thawing. For best results, freeze without the cream and add it fresh when reheating.
4. What can I serve with turkey chowder?
Warm crusty bread, oyster crackers, or a simple side salad pair perfectly with this hearty soup.
5. Can I use bacon instead of salt pork?
Absolutely! Bacon can replace salt pork for a slightly smokier flavor. Cook it until crispy and use the rendered fat as directed.
6. How do I reheat chowder without curdling the cream?
Reheat the chowder slowly over low heat, stirring frequently. Avoid boiling, as this can cause the cream to separate.
Conclusion: Your New Comfort Classic
New England Turkey Chowder is more than just a dish; it’s a celebration of comfort and tradition. From the crispy salt pork to the tender turkey and creamy potatoes, every ingredient plays its part in creating a rich, satisfying meal. Whether you’re using up Thanksgiving leftovers or simply craving something hearty, this chowder is sure to become a staple in your recipe collection. So grab your ladle, gather your ingredients, and treat yourself to a bowl of this timeless comfort food.
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New England Turkey Chowder
- Total Time: 55 minutes
- Yield: 6–8 servings 1x
Description
Warm up with this New England Turkey Chowder, a creamy and hearty soup that transforms leftover turkey into a comforting meal. With crispy salt pork, tender potatoes, and rich cream, this chowder is a delightful way to enjoy New England flavors at their finest.
Ingredients
For the Base:
- 1 cup salt pork (6 ounces, cleaned of caked salt and diced small)
- 1 ½ cups sweet onions (diced (e.g., Vidalia))
- ⅓ cup celery (diced very small)
- 4 tablespoons butter
For Thickening:
- ½ cup all-purpose flour
- 1 teaspoon fresh thyme
- ½ teaspoon white pepper
For the Chowder:
- 2 quarts turkey stock (homemade preferred)
- 2 pounds New Red potatoes (peeled and diced into ½-inch pieces)
- 2 pounds turkey meat (diced into bite-sized pieces (white and dark meat))
- 1 quart half & half
Instructions
- Render the Salt Pork: In a large pot over medium heat, cook the diced salt pork until the fat is rendered and the pieces are crispy, about 5-7 minutes. Remove the crispy bits and set them aside, leaving the rendered fat in the pot.
- Sauté Aromatics: Add the diced onions and celery to the pot with the rendered fat. Cook until softened, about 4-5 minutes.
- Make the Roux: Sprinkle the flour over the onion and celery mixture. Whisk continuously for 1-2 minutes until the mixture thickens into a smooth roux. Add the thyme and white pepper, mixing well.
- Add Stock: Gradually whisk in the turkey stock, ensuring no lumps form. Heat the mixture over medium, stirring occasionally, until it begins to simmer gently.
- Cook Potatoes: Add the diced potatoes to the pot and simmer for 10-15 minutes, or until tender.
- Add Turkey and Cream: Stir in the turkey meat and half & half. Let the chowder simmer on low heat for 10 minutes to meld flavors. Avoid boiling, as this may curdle the cream.
- Garnish and Serve: Garnish with the reserved crispy salt pork bits and additional thyme if desired.
Notes
- Leftovers: This chowder stores well in the refrigerator for up to 3–4 days. Reheat gently over low heat to avoid curdling the cream.
- Freezing: To freeze, prepare the chowder without adding the half & half. Add the cream after thawing and reheating.
- Customizations: Add a handful of corn kernels or diced carrots for extra texture and flavor.
- Make It Vegetarian: Swap the turkey stock for vegetable stock, omit the salt pork, and replace turkey with mushrooms or other hearty vegetables.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: New England-American