The Pioneer Woman Tasty Kitchen
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Smoked Turkey Chowder with Bacon, Mushrooms & Sweet Potatoes

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Level: Easy

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Description

Just the perfect casual bowl of deliciousness after the big holiday meal.

Ingredients

  • 1 Tablespoon Butter
  • 4 whole Slices Bacon, Cut Into 1/2'' Pieces
  • 2 whole Stalks Celery, Chopped
  • 1 whole Medium Yellow Onion, Chopped
  • 1 whole Red Bell Pepper, Seeded And Chopped
  • 8 ounces, weight Fresh Mushrooms, Thinly Sliced
  • 2 whole Large Carrots, Chopped
  • 3 cloves Garlic, Minced
  • ¼ teaspoons Ground Chipotle Powder
  • ½ cups All-purpose Flour
  • 8 cups Reduced Sodium Chicken Broth
  • 1 whole (15 Oz. Can) Whole Kernel Corn, Drained
  • 1 whole Medium Sweet Potato, Peeled And Cubed Into 1/2'' Pieces
  • 2 cups Half-and-half
  • 2 Tablespoons Soy Sauce
  • 2 teaspoons Fresh Chopped Parsley
  • 1 teaspoon Fresh Chopped Thyme
  • 4 cups Shredded Smoked Turkey
  • Salt And Pepper, to taste

Preparation

In a large heavy pot or stock pot over medium heat, melt the butter. Add bacon and cook until bacon begins to brown. Add celery, onion, red pepper, mushrooms, carrots, and garlic. Cook, stirring occasionally, until onion is transparent and completely softened. Sprinkle with chipotle powder and stir to coat evenly. Blend in flour and cook until it starts to bubble. Gradually add the broth, stirring constantly.

Turn up the heat a bit and bring the soup to a low boil. Boil for 1 minute. Reduce heat slightly and add the corn, sweet potato, half-and-half, soy sauce, parsley, and thyme. Cook for about 10 minutes, or until sweet potato is tender. Add turkey and simmer for 20 minutes or until thoroughly warmed. Test flavor and add salt and pepper, to taste. Serve with crackers or warm bread.

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