Loaded with mushrooms, sweet potatoes and veggies, this easy Smoked Turkey Chowder is a great way to use up Thanksgiving turkey leftovers. It's lightly creamy with a warm, smoky flavor. Delish!
Ingredients
1tablespoonunsalted butter
4slicesbaconcut into 1/2'' pieces
2stalks celerychopped
1medium yellow onionchopped
1red bell pepperseeded and chopped
8ouncesfresh button mushroomsthinly sliced
2large carrotschopped
3clovesgarlicminced
¼teaspoonground chipotle powder
½cupall-purpose flour
8cupsreduced-sodium chicken broth
1can15 ounces corn, drained
1medium sweet potatopeeled and cubed into 1/2'' pieces
2cupshalf and half
2tablespoonssoy sauce
2teaspoonschopped fresh parsley
1teaspoonchopped fresh thyme
4cupsshredded smoked turkey
salt and pepperto 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.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.