Turkey Sage Chowder

Turkey Sage Chowder

Save Recipe

Print Recipe

Ingredients

• 4 slices bacon, chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 stalks celery, chopped
• Half a red bell pepper, chopped
• 2 cups (500 mL) mini red potatoes, halved (about 8 oz/227 g)
• 2 tbsp (30 mL) all purpose flour
• 2 1/2 cups (625 mL) milk
• 1 cup (250 mL) turkey or vegetable broth
• 2 tbsp (30 mL) chopped fresh sage or 2 tsp (10 mL) dried sage leaves
• 2 cups (500 mL) diced cooked Ontario turkey
• 1/2 cup (125 mL) frozen corn kernels
• 1/4 tsp (1 mL) each salt and pepper

Instructions

1. In a saucepan, cook bacon over medium high heat about 6 minutes or until crispy. Remove bacon from pan and drain on paper towel. Add onion and garlic to the same saucepan; cook for 3 minutes or until softened.
2. Stir in celery and pepper; cook for 2 minutes. Stir in potatoes and cook for 2 minutes. Sprinkle with flour and cook for 1 minute.
3. Add milk, broth and sage, stirring and bring to a boil. Reduce heat and simmer, stirring occasionally for about 10 minutes or until potatoes are tender. Stir in turkey, cooked bacon and corn; simmer until heated through. Add salt and pepper.