main course | soups salads | turkey

Manhattan Turkey Chowder

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

Products Included In Recipe


1 pkg | 1 kg Granny’s Sea Salt & Cracked Black Pepper Turkey Thighs, skin and bones removed, and dice (1 1/2 cups | 375 ml leftover turkey)
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 | 1 l 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 salt and black pepper
2 tbsp | 30 ml Italian parsley, coarsely chopped


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.

Recipe courtesy of Chef Jason Wortzman
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All Rights Reserved.