Page 27 - North Haven Magazine Issue 15 Autumn 2020

TURKEY & SAGE CHOWDER

INGREDIENTS
- 1lb Applewood Smoked Bacon - Diced
- 3lb Cooked Turkey meat (white or dark) chopped or shredded
- 1 head celery - Diced
- 2 cups Spanish Onions - Diced
- 1lb Unsalted butter
- 1lb All purpose flour
- 1⁄4 cup Fresh Sage - Chopped
- 2 Quarts Half & Half
- 2 Quarts Heavy Cream
- 1 Quart Turkey Broth (or Chicken Broth)
- 3lb Russet Potatoes - Diced small
DIRECTIONS
• Boil potatoes in salted water until tender then drain.
• In a separate large soup pot, on medium heat cook bacon.
• When bacon is cooked Add celery & onions
• Cook until tender
• Add butter
• When butter is melted Add flour and stir
• Until flour is completely incorporated
• Add heavy cream & half & half
• Whisk together
• Add cooked potatoes, turkey, sage & Turkey broth & Stir
• Add Salt & white pepper - to taste
• Simmer chowder for 15-20 minutes

DO NOT BOIL
Serve Hot
You can refrigerate leftover chowder.
Will last up to 5 days in refrigerator
You can freeze leftovers. Perfect for any holiday get-togethers.

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