Smoky Bacon and Turkey Chowder

SERVINGS

8

PREP TIME

25 min

TOTAL TIME

50 min

GLUTEN FREE

YES



This recipe reinvents classic chowder with the addition of sweet potatoes, cheddar cheese, shredded turkey and subtly sweet and smoky Jones bacon.


 Enjoy these main ingredient substitutions:

Dry Aged Cherrywood Smoked Bacon Slices

ingredients
1 (8 oz) package Jones Dairy Farm Dry Aged Bacon
1 large shallot, peeled and chopped
1/2 cup celery, chopped
8 cups turkey (or chicken) stock
1/2 cup heavy whipping cream
1/2 cup extra sharp cheddar cheese, shredded
1 1/2 cups raw sweet potato, peeled and chopped
4 cups cooked turkey meat, shredded or chopped
1 teaspoon dried parsley
1/2 teaspoon liquid smoke
1 teaspoon xanthan gum
1 tablespoon fresh thyme leaves
Salt and pepper to taste
DIRECTIONS
Chop raw bacon into 1 inch pieces. Fry bacon in medium sauté pan until just crisp. Remove about 1/4 cup of bacon, crumble and set aside for garnish.

Add shallots and celery to bacon and grease in pan, cooking until soft, about 5 minutes. Add turkey stock, whipping cream and shredded cheddar cheese; whisk until melted and mostly smooth.

Add sweet potato, turkey, parsley and liquid smoke. Simmer about 20 minutes or until potatoes are tender. Whisk in xanthan gum and cook 5 minutes or until slightly thickened. Stir in fresh thyme and season with salt and pepper to taste.

Serve hot, garnished with reserved cooked bacon and more fresh thyme leaves.

Ingredients

Directions

1 (8 oz) package Jones Dairy Farm Dry Aged Bacon
1 large shallot, peeled and chopped
1/2 cup celery, chopped
8 cups turkey (or chicken) stock
1/2 cup heavy whipping cream
1/2 cup extra sharp cheddar cheese, shredded
1 1/2 cups raw sweet potato, peeled and chopped
4 cups cooked turkey meat, shredded or chopped
1 teaspoon dried parsley
1/2 teaspoon liquid smoke
1 teaspoon xanthan gum
1 tablespoon fresh thyme leaves
Salt and pepper to taste
Chop raw bacon into 1 inch pieces. Fry bacon in medium sauté pan until just crisp. Remove about 1/4 cup of bacon, crumble and set aside for garnish.

Add shallots and celery to bacon and grease in pan, cooking until soft, about 5 minutes. Add turkey stock, whipping cream and shredded cheddar cheese; whisk until melted and mostly smooth.

Add sweet potato, turkey, parsley and liquid smoke. Simmer about 20 minutes or until potatoes are tender. Whisk in xanthan gum and cook 5 minutes or until slightly thickened. Stir in fresh thyme and season with salt and pepper to taste.

Serve hot, garnished with reserved cooked bacon and more fresh thyme leaves.