Turkey Sage Chowder
Prep time: 20 minutes
Cook time: 25 minutes
Makes: 4 servings
- 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
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.
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.
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.