This is one of my very favorite recipes for post Thanksgiving leftovers.
After-Thanksgiving Turkey, Sweet Potato and Bacon Chowder Makes 6 servings 5 slices lean smoked bacon 1 cup chopped onion 3/4 cup chopped celery 2 cups cubed (1/2-inch dice) peeled sweet potato (see note) Kosher salt and black pepper 4 cups chicken or turkey broth (divided) 1/4 teaspoon dried thyme 1/8 teaspoon dried rubbed sage 3 tablespoons flour 1 1/2 cups half-and-half cream 2 to 2 1/2 cups roasted turkey cut into 1/2-inch dice Fresh sage and thyme sprigs for garnish (optional) In large, heavy pot set over medium heat, sauté bacon until browned and crisp, 3 to 4 minutes. Remove to drain on paper towels. Crumble coarsely and set aside. Pour off all but 2 tablespoons of drippings in pan. Add onion and celery to same pot, still over medium heat. Sauté, stirring, 2 minutes. Then add sweet potatoes, ¾ teaspoon salt and ½ teaspoon pepper. Sauté, stirring, until slightly softened, 3 to 4 minutes. Add 3½ cups of the broth, the thyme and sage and bring mixture to a simmer. While mixture is coming to a simmer, place flour in a small bowl and whisk in remaining ½ cup stock to form a slurry to thicken the soup. Whisk slurry into soup once it comes to a simmer. Reduce heat and cook at a simmer until vegetables are tender, but not mushy, about 10 minutes. Whisk in the half-and-half, bring mixture to a simmer and cook 1 minute. Add turkey and cook 1 to 2 minutes to warm through. Taste and season with more salt and pepper if needed. (The soup can be prepared 1 day ahead; cool, cover and refrigerate. Reheat over medium heat, stirring often.) Serve chowder in 6 soup bowls and garnish each serving with some crumbled bacon and, if desired, with a fresh sage and thyme sprig. Note: Two types of sweet potato are available in the United States. One has pale tan skin and light colored orange flesh, while the other (often erroneously labeled yams in the supermarket) has a darker skin and rich copper-hued flesh. The latter variety (with its bright orange flesh) is the one I like to use in this chowder. About 3/4 pound should yield 2 diced cups. Tribune Media Services >From the Nov. 18, 2007 editions of the Milwaukee Journal Sentinel _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
