Okay, I don't agree with plagiarism so I'm giving all the honor and glory to Shelly, my farm friend. Please notice the quotes around the entire recipe. I am totally giving credit where credit is due, to Shelly. I have been meaning to try this recipe for a long time and finally I did it, I made the Turkey Sage Chowder.
Yum! Yummy! Yummo!
4 bacon slices, coarsely chopped
2 cups chopped onions
1 pound red potatoes, chopped into 1/2 inch pieces...I leave the peels on
2 cups whole milk, sometimes I use cream..I'm a dairy farmer...don't go there
1 cup chicken broth, the original recipe called for low salt broth...I think it tastes metallic
so I use regular organic broth from Trader Joes
6 Tablespoons real butter...DAIRY FARMER!
6 Tablespoons flour
2 Tablespoons chopped fresh sage, I have it in my garden...you could use dried
2 1/2 cups diced cooked turkey
Cook the bacon in a large heavy saucepan over medium heat until crisp, about 8 minutes. I love my 8 quart Belgique pan, it's perfect for soups like this. Transfer the bacon to paper towels to drain. Don't clean that pan! Add the onions and saute until tender, about 5 minutes, remove the onions from the pan and set them aside.
Melt the 6T of butter in this pan 'til it's bubbly, but don't let it burn. Immediately add the 6T of flour, with your heat at medium take a big balloon whisk and get busy whisking
...for at least five minutes until that butter/ flour mixture starts to smell wicked-good and turns a pretty golden color. This is called a roux, I taught my sister how to make a roux and once she did it she told me that she thought that this stuff could make any soup yummy.
Make sure you don't take a shortcut on the roux, the combination of heat/butter needs time to change the chemical make-up of the flour....you don't want your chowder
to taste like flour paste, what a waste! Uh...trust me...I've done it and it was a sad day.
Okay...on with the show. It's time to add the milk but don't do it all at once, add it in a slow stream while whisking, if you've never done this don't be freaked. The first splash of milk will sizzle and your roux will look like paste...just keep whisking and adding and whisking and adding. Your soup will be yumy and creamy if you do it slowly...you don't want lumpy gumpy soup do you?
Mix in the potatoes, broth, and 1 Tablespoon of sage. Bring to a boil. Reduce heat to medium low and simmer until the potatoes are tender, stirring occasionally....about 10 minutes. I watch the soup really closely to make sure it doesn't Turkey Sage Chowder
4 bacon slices, coarsley chopped
2 cups chopped onions
1 pound red potatoes, chopped into 1/2 inch pieces...I leave the peels on
2 cups whole milk, sometimes I use cream..I'm a dairy farmer...don't go there
1 cup chicken broth, the original recipe called for low salt broth...I think it tastes metallic
so I use regular organic broth from Trader Joes
6 Tablespoons real butter...DAIRY FARMER!
6 Tablespoons flour
2 Tablespoons chopped fresh sage, I have it in my garden...you could use dried
2 1/2 cups diced cooked turkey
Cook the bacon in a large heavy saucepan over medium heat until crisp, about 8 minutes. I love my 8 quart Belgique pan, it's perfect for soups like this. Transfer the bacon to paper towels to drain. Don't clean that pan! Add the onions and saute until tender, about 5 minutes, remove the onions from the pan and set them aside.
Melt the 6T of butter in this pan 'til it's bubbly, but don't let it burn. Immediately add the 6T of flour, with your heat at medium take a big baloon whisk and get busy whisking
...for at least five minutes until that butter/ flour mixture starts to smell wicked-good and turns a pretty golden color. This is called a roux, I taught my sister how to make a roux and once she did it she told me that she thought that this stuff could make any soup yummy.
Make sure you don't take a shortcut on the roux, the combination of heat/butter needs time to change the chemical make-up of the flour....you don't want your chowder
to taste like flour paste, what a waste! Uh...trust me...I've done it and it was a sad day.
Okay...on with the show. It's time to add the milk but don't do it all at once, add it in a slow stream while whisking, if you've never done this don't be freaked. The first splash of milk will sizzle and your roux will look like paste...just keep whisking and adding and whisking and adding. Your soup will be yumy and creamy if you do it slowly...you don't want lumpy gumpy soup do you?
Mix in the potatoes, broth, and 1 Tablespoon of sage. Bring to a boil. Reduce heat to medium low and simmer until the potatoes are tender, stirring occasionally....about 10 minutes. I watch the soup really closely to make sure it doesn't scorch...that would be such a huuuge bummer, I use my whisk for this but I'm a whisk girl...love that whisk. Add the turkey meat, bacon and remaining 1 Tablespoon sage. Simmer until heated through, stirring (not scorching) for about
4 minutes. Season to taste with salt and pepper and serve.
Serves 4.
The original recipe is from Bon Appetit, I've made some minor changes to suit my taste.
I make a double batch of this soup and freeze it...nothing makes me happy like a whole bunch of delicious homemade soups in the freezer, especially when it's cold and snowy outside.
Yummmmm....that would be such a huuuge bummer, I use my whisk for this but I'm a whisk girl...love that whisk. Add the turkey meat, bacon and remaining 1 Tablespoon sage. Simmer until heated through, stirring (not scorching) for about
4 minutes. Season to taste with salt and pepper and serve.
Serves 4.
The original recipe is from Bon Appetit, I've made some minor changes to suit my taste.
I make a double batch of this soup and freeze it...nothing makes me happy like a whole bunch of delicious homemade soups in the freezer, especially when it's cold and snowy outside.
Yummmmm."-----Shelly
Thanks Shell, we're hooked. The only change I made was the shredded carrots I throw into everything. I served it with biscuits and the tomato garlic butter Shelly gave me for Christmas. I had to blog it for the book cuz my guys' wives are going to need this recipe.
