Turkey Sage Chowder
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 cups whole milk
- 2 cups chopped onions
- 2 tablespoons chopped fresh sage
- 1 cup canned low-salt chicken broth
- 1 pound russet potatoes, peeled, cut into 1/2-inch pieces
- Carbohydrate 43 g(14%)
- Cholesterol 120 mg(40%)
- Fat 20 g(31%)
- Fiber 5 g(20%)
- Protein 38 g(77%)
- Saturated Fat 8 g(39%)
- Sodium 605 mg(25%)
- Calories 506
Preparation Cook bacon in heavy large saucepan over medium heat until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pan. Increase heat to medium-high, add onions and sauté until tender, about 5 minutes. Mix in potatoes, milk, broth, cream of potato soup, and 1 tablespoon sage. Bring to boil. Reduce heat to medium-low and simmer until potatoes are tender, stirring occasionally, about 10 minutes. Add turkey meat, bacon, and remaining 1 tablespoon sage. Simmer until heated through, stirring occasionally, about 4 minutes. Season to taste with salt and pepper and serve.
Preparation Cook bacon in heavy large saucepan over medium heat until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pan. Increase heat to medium-high, add onions and sauté until tender, about 5 minutes. Mix in potatoes, milk, broth, cream of potato soup, and 1 tablespoon sage. Bring to boil. Reduce heat to medium-low and simmer until potatoes are tender, stirring occasionally, about 10 minutes. Add turkey meat, bacon, and remaining 1 tablespoon sage. Simmer until heated through, stirring occasionally, about 4 minutes. Season to taste with salt and pepper and serve.
