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Turkey and Bacon Chowder


  • 2 Tbsp. vegetable oil
  • 4 raw turkey drumsticks
  • 1 cup chopped bacon
  • 2 lb. peeled diced russet potatoes
  • 5 cups chopped onions
  • 4 cups chopped celery
  • 3 cups peeled chopped carrots
  • 12 large peeled garlic cloves
  • 12 to 13 cups reduced-sodium chicken broth


  • 1. Sauté drumsticks in oil in large saucepot on medium-high heat 8 to 10 minutes or until brown on all sides. Remove drumsticks; set aside.
  • 2. Add bacon to pot; stir 1 minute. Stir in potatoes, onion, celery, carrots and garlic. Cook on medium heat 12 to 15 minutes or until vegetables begin to soften.
  • 3. Add 12 cups of the broth. Return drumsticks to pot. Bring to a boil on medium-high heat. Reduce heat to medium. Simmer, uncovered, about 45 minutes or until drumsticks and vegetables are very tender.
  • 4. Remove drumsticks; cool. Cut meat into bite-size pieces; set aside. Discard skin, bones and tendons.
  • 5. Puree chowder, in batches, in food processor until smooth. Return to saucepot. Add diced turkey. Thin chowder to desired consistency with additional broth, if too thick.
  • Nutritional information per serving: Calories 677; Total Fat 35g;
  • Saturated Fat 11g; Trans Fat 0g; Cholesterol 174mg; Sodium 507mg;
  • Total Carbohydrate 28g; Dietary Fiber 4g; Total Sugars 6g; Protein 62g