-
1
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.
-
2
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 brown.
-
3
Add the potatoes and the turkey stock.
-
4
The stock should barely cover the potatoes.
-
5
If it doesn't, add more stock or water to cover.
-
6
Turn up the heat and bring to a boil.
-
7
Cover and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center.
-
8
If the broth has not thickened, lightly smash a few potatoes against the side of the pot and cook a minute or two longer to release the starch.
-
9
Add the turkey and simmer for 5 more minutes.
-
10
If you have added more than 1 pound of turkey meat, add more stock (up to 1 cup for 1 1/2 pounds of meat).
-
11
Remove the chowder from the heat, stir in the cream and season to taste with salt and black pepper.
-
12
If you are not serving the chowder within the hour, let it cook a bit, then refrigerate; cover.
