4 ounces slab (unsliced) bacon, rind removed and cut into 1/3-inch dice
4 tablespoons unsalted butter
1 large onion (12 ounces), cut into 3/4 –inch dice
3 stalks celery (6 ounces), cut into 1/3-inch slices
2 to 3 sprigs fresh thyme, leaves removed and chopped (1 teaspoon)
6 fresh sage leaves, finely chopped (2 teaspoons)
1½ pounds Yukon Gold, Maine, PEl, or other all-purpose potatoes, sliced 1/3-inch thick
4 cups Turkey Stock
1 to 1½ pounds leftover turkey meat, coarsely shredded or cut into 3/4- to 1-inch pieces
1½ cups heavy cream (or up to 2 cups if desired)
Kosher or sea salt and freshly ground black pepper
¼ cup chopped fresh Italian parsley
Heat a 4- to 6-quart heavy pot over low heat and add the bacon. Once it has rendered a
few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown. Pour off all but 1 tablespoon of the fat, leaving the bacon in the pot.
Add the butter, onion, celery, thyme, and sage and saute, stirring occasionally with a wooden spoon, for 10 to 12 minutes, until the vegetables are softened but not browned.
Add the potatoes and 4 cups of the turkey stock. The stock should barely cover the potatoes; if it doesn't, add more stock or water to cover. Turn up the heat and bring to a boil. Cover and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot and cook a minute or two longer to release their starch.
Add the turkey and simmer for 5 minutes more. If you have added more than 1 pound of turkey meat, add more stock (up to 1 cup for 11/2 pounds of meat). Remove the chowder from the heat, stir in the cream, and season to taste with salt and black pepper. If you are not servinq the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
When ready to serve, reheat the chowder over low heat; don't let it boil. Use a slotted spoon to mound the turkey, onions, celery, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around. Sprinkle each servinq with chopped parsley.
10 to 12 cups; serves 6 to 8 as a main course
From 50 Chowders by Jasper White