Smoked Turkey And Bacon Chowder With Pumpernickel And Cranberry Croutons Food

SMOKED TURKEY AND BACON CHOWDER WITH PUMPERNICKEL AND CRANBERRY CROUTONS

Steps:

• For chowder:
• Heat oil in large pot over medium-high heat. Add turkey; sauté until brown on all sides, about 8 minutes. Transfer to plate. Add 1 cup bacon to pot; stir 1 minute. Add next 5 ingredients. Sauté until vegetables begin to soften, about 15 minutes. Mix in tomato paste. Add 12 cups broth; return turkey to pot. Bring to boil. Reduce heat to medium. Simmer until turkey and vegetables are very tender, about 45 minutes.
• Transfer turkey to large plate; cool. Cut meat into bite-size pieces, discarding all skin, bones, and tendons. Working in batches, puree chowder in processor until smooth. Return puree to same pot; add diced turkey. Thin chowder with more broth by 1/4 cupfuls if too thick. Season with cayenne, salt, and pepper. DO AHEAD Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.
• For garnish:
• Cook onions and brussels sprouts in pan of boiling salted water until tender, about 5 minutes. Drain; peel onions. Cut onions and brussels sprouts in half through core. do ahead Can be made 2 days ahead. Cover and chill.
• Sauté 1 cup bacon in skillet over medium heat until crisp. Transfer to paper towels. Pour off all but 1 tablespoon drippings. Add onions and brussels sprouts to skillet. Toss until heated through.
• Ladle chowder into bowls. Top with onions, brussels sprouts, bacon, and fresh sage. Serve Croutons alongside or on top of chowder.

TURKEY-POTATO CHOWDER RECIPE

Steps:

• Combine potatoes, mixed vegetables, onions, celery, parsley and Swanson® Chicken Broth in a large saucepan. Bring to a boil over medium heat; reduce heat, cover, and simmer gently until vegetables are tender, about 10 minutes. Stir in turkey and poultry seasoning.
• Whisk flour and the half-and-half together until smooth. Stir mixture slowly into the saucepan. Stir until slightly thickened, or until mixture reaches a chowder-like consistency. Add sriracha sauce, salt, and pepper, mixing well.
• Ladle into soup bowls; garnish with crumbled bacon.

SMOKED TURKEY AND CORN CHOWDER

Steps:

• Place all ingredients (except cream) in a soup pot.
• Slowly bring to a boil.
• Reduce the heat and simmer until the vegetables are soft (about 1 hour).
• Whisk in the cream and simmer for 20 minutes longer.
• Serve warm.

SMOKED TURKEY CHOWDER

Steps:

• Heat a heavy saucepan and add the bacon. Saute until the bacon is golden, then drain it well and remove it, leaving as much fat as possible in the pan.
• Add the onion and celery to the pan and saute until tender. Add the potatoes, bay leaf and stock and simmer until the potatoes are tender, about 30 minutes.
• Roughly mash the potatoes in the saucepan with a fork, leaving some pieces. Stir in the milk and add the turkey or chicken. Simmer the mixture for 15 minutes. Remove the bay leaf. Season to taste with salt and pepper and add the cream. Simmer five minutes.
• Serve the turkey chowder with a sprinkling of the reserved diced bacon on top.