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
Scale
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