Roast Turkey And Winter Vegetable Chowder

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Great for using up those thanksgiving and christmas leftovers

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Steps

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In a heavy 6 to 8 quart saucepan , cook bacon over medium heat , stirring frequently until browned.

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Remove with a slotted spoon to plate.

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Set aside.

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Pour off all but 2 tablespoons of the bacon fat , and return the pot to medium heat.

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Add the onion and celery.

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Saut until the vegetables are soft , but not browned , about 3 to 5 minutes.

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Add the potatoes , squash , and turkey stock.

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Bring to a boil , and reduce the heat to a simmer.

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Partially cover the pot and cook until the potatoes are tender , about 15 minutes.

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Add the zucchini , swiss chard , turkey , sage , thyme , and reserved bacon.

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Cook 5 minutes longer.

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Add salt and pepper to taste.

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Ladle the soup into warmed individual bowls or mugs and serve.

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Ingredients

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bacon, yellow onion, celery ribs, red potatoes, butternut squash, turkey stock, zucchini, swiss chard leaves, turkey, sage, thyme, salt, fresh ground black pepper