Turkey Chowder with Wild Rice, Crimini, and Pancetta
A rich and hearty chowder combining tender turkey meat, wild rice, and crimini mushrooms with crispy pancetta in a creamy broth. Perfect for using leftover turkey and creating a comforting meal.
Ingredients
- •2½ cups water
- •¾ cup wild rice
- •¼ teaspoon salt
- •1 tablespoon vegetable oil
- •6 ounces pancetta
- •12 ounces crimini mushrooms
- •¼ cup butter
- •2 whole carrots
- •2 stalks celery
- •½ cup shallots
- •⅓ cup all purpose flour
- •10 cups Turkey Stock
- •1 teaspoon dried crushed rosemary
- •3 cups cooked turkey meat
- •1½ cups frozen corn kernels
- •1 cup heavy whipping cream
- •¼ cup fresh Italian parsley
Cooking Instructions
- 1.
Bring 2 1/2 cups water, rice, and 1/4 teaspoon salt to boil in medium saucepan. Reduce heat to low, cover, and simmer until rice is tender but still firm to bite, 45 to 60 minutes (time will vary depending on variety of rice). Drain; set aside.
60 min
- 2.
Heat oil in heavy large pot over medium heat. Add pancetta and cook until browned, stirring often, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels to drain. Add mushrooms to pot and cook until beginning to brown, about 8 minutes. Transfer to medium bowl. Add butter to same pot. Add carrots and celery. Cover; cook until vegetables begin to soften, stirring often, about 5 minutes. Add shallots; stir until soft, about 2 minutes. Sprinkle flour over and stir 1 minute. Return mushrooms to pot. Mix in Turkey Stock and rosemary; bring to boil, stirring occasionally. Reduce heat to medium-low, partially cover, and simmer 15 minutes.
39 min
- 3.
Add rice, pancetta, turkey meat, and corn to soup. Simmer to blend flavors, about 10 minutes. Stir in cream. Season to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cool slightly. Chill uncovered until cool. Cover and keep chilled. Rewarm over medium heat before serving.
10 min
- 4.
Divide soup among bowls, sprinkle with parsley, and serve.
5 min
