It’s that time of year; what to do with all the leftover Thanksgiving turkey? I combined a couple of chowder recipes and came up with a rather nice chowder to feed the relatives tonight for their last evening here. My two-year old gobbled up a bowl already and dinner isn’t for a couple hours yet!
3 oz. pancetta, chopped
1 medium onion, chopped
4 T. butter
2 to 3 cups diced cooked turkey meat
4 to 5 cups turkey broth or chicken broth (enough to cover turkey & veggies)
2 to 3 cups diced potatoes
1 cup diced carrots
1/2 to 1 cup diced celery
4 T. flour
2 cups half & half
1 tsp. salt
freshly ground pepper to taste
In large saucepan coated with cooking spray, sauté pancetta until crispy, about 8 minutes. Remove from pan to paper towel. Add butter to pan and sauté onion until tender. Add diced turkey, potatoes, carrots, celery and broth. Cover saucepan and simmer until vegetables are tender, about 20 minutes.
In small bowl, combine flour with enough half & half to make a smooth paste. Add to remaining half & half. Stir into saucepan with reserved pancetta, salt and pepper. Simmer until slightly thickened. Enjoy!
*** One note… I wish I had thought to make my turkey broth with the turkey carcass ahead of time so that I could have used it in the soup. Darn it. Next time.