main course | soups salads | turkey

Manhattan Turkey Chowder

Prep Time: 15 minutes Cooking Time: 30 minutes 6 servings

Ingredients

1 1/2 cups \| 375 ml	Granny’s Leftover Turkey or Granny’s Turkey Thighs, roasted
4 strips	Butterball Applewood Smoked Turkey Bacon
1 tbsp \| 15 ml	olive oil
1 cup \| 250 ml	onion, diced
1/2 cup \| 125 ml	celery, diced
1 tbsp \| 15 ml	garlic
4 cups \| 1l	homemade or low sodium chicken or turkey stock
2 cups \| 500 ml	red potatoes, peeled and diced
1 can - 796 ml	Italian plum tomatoes, drained and diced
to taste	sea salt and ground pepper
2 tbsp \| 30 ml	Italian parsley, coarsely chopped

Directions

In a soup pot over medium heat sauté turkey and bacon in oil until golden brown.
Add onion and celery and continue to sauté until just soft. Add garlic and continue to cook.
Add stock and potatoes and cook until potatoes are soft.
Add tomatoes and season with salt and pepper. Bring to a simmer.
Add parsley and serve.

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