Turkey Chowder


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Comfort food for the cold weather, with the perfect flavor and taste.  Make a lot and freeze it for a day when your time is limited.

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  • 1/4 pound bacon, diced
  • 2 onions, chopped
  • 1 carrot, chopped
  • 4 ribs celery, chopped
  • 1/4 C. flour
  • 1 pound unpeeled red potatoes, diced
  • 1 tsp. dried thyme
  • 1/2 tsp. pepper
  • 2 tsp. salt
  • 1 bay leaf
  • 8 C. chicken or turkey broth
  • 1 C. dry white wine
  • 2 C. diced cooked turkey
  • 2 C. heavy cream
  • Chopped parsley for garnish

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In large soup pot, brown bacon. Remove bacon and reserve; leave fat in pan. Sauté onions, carrot, and celery in fat until soft. Add flour; cook 2 minutes. Add potatoes.  Remove from heat; stir in thyme, pepper, salt, bay leaf, broth, and wine. Cook over low heat 45 minutes, stirring occasionally.  Add turkey and cooked bacon; heat 10 minutes. Add cream; cook 5 minutes (do not boil). Sprinkle filled soup bowls with parsley.

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