Leftover Turkey Chowder

Leftover Turkey Chowder
	2 tablespoons rendered bacon fat 2 leek, white part only, finely chopped 2 carrots, peeled and diced 2 celery stalks, peeled, diced 2 potatoes, peeled, diced 1/2 cup red sweet pepper, diced 2 cups diced, leftover cooked turkey 2 cups mushrooms, sliced 1 teaspoon dried thyme 1/2 teaspoon ground sage 1/2 teaspoon crumbled rosemary 1 whole bay leaf 1 quart chicken broth 1 tablespoon cornstarch 1 cup 1% low fat milk
Heat bacon fat in large soup pot set over medium heat. Add leeks, carrots, celery, potatoes, red pepper and turkey meat. Cook until vegetables are tender. Add mushrooms, thyme, sage, rosemary, and bay leaf. Cook until mushrooms are tender. Add chicken broth. Season to taste with salt and pepper and simmer 20 minutes. Remove bay leaf. Dissolve cornstarch in milk and stir into soup. Bring to boil. Remove from heat and serve. 4 generous servings

2 tablespoons rendered bacon fat
2 leek, white part only, finely chopped
2 carrots, peeled and diced
2 celery stalks, peeled, diced
2 potatoes, peeled, diced
1/2 cup red sweet pepper, diced
2 cups diced, leftover cooked turkey
2 cups mushrooms, sliced
1 teaspoon dried thyme
1/2 teaspoon ground sage
1/2 teaspoon crumbled rosemary
1 whole bay leaf
1 quart chicken broth
1 tablespoon cornstarch
1 cup 1% low fat milk

Heat bacon fat in large soup pot set over medium heat.
Add leeks, carrots, celery, potatoes, red pepper and
turkey meat. Cook until vegetables are tender.

Add mushrooms, thyme, sage, rosemary, and bay leaf.
Cook until mushrooms are tender.

Add chicken broth. Season to taste with salt and pepper
and simmer 20 minutes. Remove bay leaf. Dissolve
cornstarch in milk and stir into soup. Bring to boil.
Remove from heat and serve.

4 generous servings

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