Turkey Chowder

Click to Enlarge	Turkey Chowder U.S.
	Serves Effort: Sched: DoAhead:	8 soup ** 1 hr Most		A satisfying soup to help use up all that leftover turkey. As with other soups of this sort, the cream is stirred in off the heat - but that doesn't mean you can't reheat it. The surface appearance will change a little, not quite as creamy smooth, but the flavor and texture will be just fine.

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Turkey meat
Bacon thick
Potatoes, waxy
Onion
Celery
Thyme sprig
Sage leaves
Stock (1)
Cream, heavy
Salt
Pepper
Parsley, flat

Shread TURKEY into pieces about 3/4 inch.
Dice BACON about 1/2 inch.
Dice POTATOES about 3/4 inch.
Dice ONION about 1/2 inch, cut CELERY into slices about 1/4 inch thick, mix.
Strip leaves from THYME, chop SAGE small and mix into Onions.
Place BACON in a sauté pan and add about 1/8 inch of WATER. Let the water boil down to render some fat, then turn the heat down a bit and fry the bacon stirring until it is just crisp.
Pour off all but about 2/3 T of the bacon fat, add the Onion mix and fry stirring until onions are translucent but not yet showing color.
Pour the Fried mix into your soup pot. Use some of the STOCK to deglaze the sauté pan and pour it all into the pot. Add the Potatoes, bring to a boil and simmer until the potatoes are nearly done.
Squish a couple pieces of potato against the side of the pot as needed to thicken the soup a bit. Add Turkey meat and simmer another 5 minutes or so.
Season to taste with SALT and PEPPER, check consistency and add more stock if needed.
Turn off heat and stir in CREAM. Serve in bowls with some PARSLEY leaves for for garnish.

NOTES:

Stock: preferably this will be stock you just made out of the roasted turkey carcas after stripping the meat off.