Warm and comforting, New England Turkey Chowder is a rich and hearty soup that transforms leftover turkey into a creamy, flavorful dish. With tender turkey, red potatoes, and a savory broth enhanced by fresh thyme and half & half, this chowder is perfect for chilly evenings or as a satisfying lunch.
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.
Conclusion
This New England Turkey Chowder is a creamy, satisfying dish that’s rich with classic flavors. Ideal for using up turkey leftovers or creating a hearty meal from scratch, it’s sure to become a family favorite. Serve it on a cold evening and enjoy the warmth and comfort it brings to the table.
New England Turkey Chowder
A creamy and savory New England-style chowder madewith turkey, potatoes, and a rich broth, perfect for using up leftovers orcreating a comforting family meal.
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.