Smoked Turkey and Bacon Chowder with Pumpernickel and Cranberry Croutons
A hearty and luxurious chowder featuring smoked turkey drumsticks and applewood-smoked bacon, combined with root vegetables and topped with pearl onions, brussels sprouts, and homemade pumpernickel croutons. This rich soup is perfect for cold weather dining.
Ingredients
- •2 tablespoons vegetable oil
- •4 whole smoked turkey drumsticks
- •2 cups chopped applewood-smoked bacon
- •2 pounds russet potatoes
- •5 cups chopped onions
- •4 cups chopped celery
- •3 cups chopped carrots
- •12 whole large garlic cloves
- •2 tablespoons tomato paste
- •12 cups low-salt chicken broth
- •1 pinch Cayenne pepper
- •24 whole pearl onions
- •24 whole small fresh brussels sprouts
- •2 tablespoons fresh sage
- •2 cups Pumpernickel and Cranberry Croutons
Cooking Instructions
- 1.
Heat oil in large pot over medium-high heat. Add turkey; sauté until brown on all sides, about 8 minutes. Transfer to plate. Add 1 cup bacon to pot; stir 1 minute. Add next 5 ingredients. Sauté until vegetables begin to soften, about 15 minutes. Mix in tomato paste. Add 12 cups broth; return turkey to pot. Bring to boil. Reduce heat to medium. Simmer until turkey and vegetables are very tender, about 45 minutes.
70 min
- 2.
Transfer turkey to large plate; cool. Cut meat into bite-size pieces, discarding all skin, bones, and tendons. Working in batches, puree chowder in processor until smooth. Return puree to same pot; add diced turkey. Thin chowder with more broth by 1/4 cupfuls if too thick. Season with cayenne, salt, and pepper. DO AHEAD Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.
25 min
- 3.
Cook onions and brussels sprouts in pan of boiling salted water until tender, about 5 minutes. Drain; peel onions. Cut onions and brussels sprouts in half through core. do ahead Can be made 2 days ahead. Cover and chill.
15 min
- 4.
Sauté 1 cup bacon in skillet over medium heat until crisp. Transfer to paper towels. Pour off all but 1 tablespoon drippings. Add onions and brussels sprouts to skillet. Toss until heated through.
10 min
- 5.
Ladle chowder into bowls. Top with onions, brussels sprouts, bacon, and fresh sage. Serve Croutons alongside or on top of chowder.
5 min