I would like to argue that Thanksgiving weekend is the tastiest weekend of the year. It is simply my FAVORITE! Thanksgiving dinner is about as good as it gets. Turkey, mashed potatoes with my grandpa’s gravy, Granny’s sweet potato pie side dish, homemade orange rolls….oh man, I could go on and on!!! Plus, to make matters even better we always save the bones of the bird and boil them up the next day to make a hearty turkey stock for use in this delicious turkey chowder recipe. Combined with the leftover turkey meat it is warm, comforting heaven. And not nearly as likely to make you have to unbutton your pants, either. Heehee.
Next week I will be sharing with you the exact recipe / process that I use to make our homemade turkey stock, so stay tuned for that, but today I will just be giving you the turkey chowder recipe straight up. You can buy turkey stock, but it’s a bit tricky to find. I had to go to Whole Foods in order to find some turkey stock to make this turkey chowder last week for this post’s pictures since I didn’t have the bones of an entire bird on hand, but I usually go the homemade route. Now that I have had both I can tell you that the homemade route is indeed tastier, which isn’t really surprising. It’s the ideal base for this soup!
I usually double this chowder recipe. FYI.
- 3 cups turkey stock
- 1 cup peeled and diced potato
- 2 teaspoons (or more to taste) minced onion
- 1 teaspoon salt
- pepper to taste
- 1 can condensed cream of celery soup
- 1/4 cup crumbled bacon (about 6 strips)
- 1 Tablespoons chopped parsley
- 1/2 cup diced turkey (or more to taste)
- Place the turkey stock, potato, onion, salt and pepper into a large saucepan and bring to a boil.
- Reduce the heat and simmer the mixture, covered, for about 20 minutes or until the potatoes are tender.
- Remove from the heat.
- Add the cream of celery soup and mix well.
- Add the bacon, parsley, and turkey and gently reheat.
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