Smoked Turkey Chowder with Sweet Potatoes
User Reviews
4.5
Smoked Turkey Chowder with Sweet Potatoes
Description
This chowder begins by rendering bacon in butter, developing a smoky savory base. Aromatics like celery, onion, red pepper, mushrooms, carrots, and garlic are cooked until softened and translucent. A dusting of chipotle powder adds mild heat and smoky depth. Flour is stirred in to form a roux that thickens the broth once chicken stock is gradually added and brought to a gentle boil. Sweet potato cubes and drained corn add sweetness and texture, while half and half create a creamy consistency. Soy sauce and fresh herbs impart savory umami and aroma. Finally, shredded smoked turkey is stirred in and heated through to add protein and smoky flavor.
The chowder offers a hearty texture with chunks of vegetables and turkey suspended in a creamy broth that balances smokiness, subtle heat, and freshness from herbs. It makes a comforting main dish.
This chowder can be served with crackers or crusty warm bread to soak up the broth and is suitable for a filling lunch or dinner.
No storage or reheating notes were provided, but typical soup practices apply.
Ingredients
- 1 tablespoon butter unsalted
- 4 lices Bacon cut into 1/2'' pieces
- 2 celery chopped, stalks
- 1 yellow onion chopped, medium
- 1 red bell pepper seeded and chopped
- 8 ounces button mushrooms thinly sliced, fresh
- 2 carrot chopped, large
- 3 cloves garlic minced
- ¼ teaspoon chipotle powder ground
- ½ cup all-purpose flour
- 8 cups chicken broth reduced-sodium
- 1 can 15 ounces corn, drained
- 1 sweet potato peeled and cubed into 1/2'' pieces, medium
- 2 cups half and half
- 2 tablespoons soy sauce
- 2 teaspoons parsley chopped, fresh
- 1 teaspoon thyme chopped fresh
- 4 cups smoked turkey shredded
- salt to taste
- black pepper to taste
Instructions
- In a large heavy pot or stock pot over medium heat, melt the butter. Add bacon and cook until bacon begins to brown.
- Add celery, onion, red pepper, mushrooms, carrots, and garlic. Cook, stirring occasionally, until onion is transparent and completely softened. Sprinkle with chipotle powder and stir to coat evenly. Blend in flour and cook until it starts to bubble.
- Gradually add the broth, stirring constantly. Turn up the heat a bit and bring the soup to a low boil. Lightly boil for 1 minute.
- Reduce heat slightly and add the corn, sweet potato, half and half, soy sauce, parsley, and thyme. Cook for about 10 minutes, or until sweet potato is tender. Add turkey and simmer for 20 minutes or until thoroughly warmed. Test flavor and add salt and pepper to taste. Serve with crackers or warm, crusty bread.
Notes
- This smoked turkey chowder is adapted from a farmgirl's dabbles recipe collection.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 362kcal | 18% |
| Carbohydrates | 35g | 12% |
| Protein | 26g | 52% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 93mg | 31% |
| Sodium | 2450mg | 102% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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