Pretty Dishes

Turkey Chowder
January 31, 2010, 4:48 pm
Filed under: Recipes

One of the recipes that I’ve been interested in sharing because it is so absolutely delicious is this one from Bon Appétit (November 2007). This turkey chowder has every flavor you could want, and they all work together beautifully in this warming, hearty soup. Note that the fair amount of time involved is really for chopping everything, though I suggest a few shortcuts.

I’ve modified the original recipe based on a few things:

1) Unless one is making this shortly after Thanksgiving (which is, of course, the reason BA includes it), most people aren’t going to have the fixings for the homemade turkey stock that is called for. So I use a combination of chicken and vegetable stock in mine.

2) For the same reason as above, one is also unlikely to be cooking a turkey anytime they want to make this soup, so I recommend chicken for those times you don’t. (My mom has made it both ways and actually prefers chicken; I have made it twice with leftover turkey but will try chicken next time.)

3) I have included the original instructions for using wild rice, though to save time I use a rice cooker and prepare a box of mixed wild and white rice. Cooking the meat (if it isn’t already) and rice while you prep everything else is easiest.

4) Because pancetta can be pretty pricey, I’ve used a combination of one 3-ounce package with 4 large slices of regular bacon. However, using only pancetta definitely tastes best.

You will love this. Trust me.

Turkey Chowder with Wild Rice, Crimini, and Pancetta

2 1/2 cups water
3/4 cup wild rice, rinsed, drained
1/4 teaspoon salt
1 tablespoon vegetable oil
Two 3-ounce packages sliced pancetta, diced
12 ounces crimini mushrooms, sliced (about 5 1/2 cups)
1/4 cup (1/2 stick) butter
2 carrots, diced
4 celery stalks, chopped
1/2 cup chopped shallots
1/3 cup all-purpose flour
10 cups stock of your choice [I use 8 cups chicken and 2 cups vegetable stock]1 teaspoon dried crushed rosemary
2 to 4 cups chopped cooked chicken or turkey meat
1 1/2 cups frozen corn kernels
1 cup heavy whipping cream
Chopped fresh Italian parsley

Bring the water, rice, and salt to boil in a medium saucepan. Reduce heat to low, cover, and simmer until rice is tender but still firm to bite, 45 to 60 minutes. Drain; set aside. [Alternatively, prepare a box of wild and white rice on the stovetop or in a rice cooker according to package instructions.]

Heat the oil in heavy large pot over medium heat. Add the pancetta and cook until browned, stirring often, about 8 minutes. Using a slotted spoon, transfer the pancetta to a paper towel to drain. Add the mushrooms to the pot and cook until just brown, about 8 minutes. Transfer to a medium bowl. Melt the butter in the pot and add the carrots and celery. Cover; cook until the vegetables begin to soften, stirring often, about 5 minutes. Add the shallots; stir until soft, about 2 minutes. Sprinkle the flour over and stir 1 minute. Return the mushrooms to the pot. Pour in the stock and rosemary; bring to a boil, stirring occasionally. Reduce the heat to medium-low, partially cover, and simmer 15 minutes.

Add the rice, pancetta, meat, and corn to the soup. Simmer for 10 minutes to blend the flavors. Stir in the cream and season to taste with salt and pepper.

Divide soup among bowls, sprinkle with parsley, and serve.

This can be made ahead of time and kept for several days, but it is definitely best right out of the pot.

(Original is here.)


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