Ingredients
- Carcass from one 12-14 pound roasted turkey, picked clean
- 2 large onions, one quartered and one finely diced
- 4 peeled carrots, 2 coarsely chopped and 2 finely diced
- 4 stalks celery, 2coarsely chopped and 2 finely diced
- 6 garlic cloves, 4 smashed and 2 minced
- 1 bay leaf
- 10 whole black peppercorns
- 6 whole juniper berries
- 4 strips smoky bacon
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons all-purpose flour
- 2 cups diced potatoes
- 1 teaspoon thyme
- ½ teaspoon sage
- ½ teaspoon rosemary
- ¼ teaspoon nutmeg
- 2 cups milk or cream
- 1 cup mashed potatoes
- 4 ounce can of diced or chopped green chiles
- 2 cups shredded cooked turkey
- ½ cup corn
- ½ cup peas
- 2 tablespoons chopped cilantro
Directions
Put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf, peppercorns and juniper berries in a large stockpot and add enough cold water to cover, about 2 quarts. Bring the water to a boil, and then reduce the heat to low and cook for 1 hour. Remove from the heat and strain the solids from the broth.
Heat a 3-4 quart saucepan over medium heat and fry the bacon until crisp. Remove the bacon and pour the fat into a heat resistant cup. Return 1 tablespoon of the fat to the pan. Add the diced onion, salt and pepper and cook until soft and translucent, about 5 minutes. Add the garlic, diced carrots, diced celery, thyme, sage, rosemary and nutmeg and sauté for an additional 5 minutes. Stir in the flour and cook for 1 minute. Add 3 cups of the turkey broth and diced potatoes. Bring to a boil, reduce to a simmer and cook for 15 minutes.
Add the milk, mashed potatoes, green chiles, turkey, corn, peas and cilantro. Stir to mix well and simmer 3-4 minutes. Adjust the thickness by adding additional turkey broth and the desired chowder consistency is achieved. Taste and adjust seasonings as needed.
Garnish each serving with crumbled bacon.
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