Thanksgiving Potato Chowder Recipe - Eat Wisconsin Potatoes

Name: Thanksgiving Potato Chowder Recipe - Eat Wisconsin Potatoes
Total time: 60 min
Ingredients: 1/2 c 112g Bacon, diced (Optional, if not using then sub 2 tbsp of olive oil to sauté the vegetables in); 1 c 150g Yellow Onions, chopped ¼ inch; 1 c 150g Celery, diced ¼ inch; 1/4 c 30g Garlic, sliced thin; 1-1/2 lbs 680g Yellow potatoes, diced into 1-inch cubes; 1/2 c 62g All-Purpose Flour; 3 qts (2.8L Chicken Stock); 1 lb 454g Diced Turkey Meat (cooked.); 2 c 350g Frozen Corn Kernels; 2 tbsp 4g Rubbed Sage; 1 1/2 tsp 2g Dried Thyme; 2 tbsp 8g Chicken Bouillon Powder (Optional); 1 qt 946ml Half and Half; 1 tbsp 18g Kosher Salt; 1/4 c 15g Fresh Parsley, chopped

eatwisconsinpotatoes.com

From farm to table, Wisconsin potatoes add rich, homegrown flavor to every bite. Enjoy this recipe for Thanksgiving Potato Chowder for a simple, potato‑packed

View full recipe on eatwisconsinpotatoes.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at eatwisconsinpotatoes.com.

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Ingredients

1/2 c 112g Bacon, diced (Optional, if not using then sub 2 tbsp of olive oil to sauté the vegetables in)
1 c 150g Yellow Onions, chopped ¼ inch
1 c 150g Celery, diced ¼ inch
1/4 c 30g Garlic, sliced thin
1-1/2 lbs 680g Yellow potatoes, diced into 1-inch cubes
1/2 c 62g All-Purpose Flour
3 qts (2.8L Chicken Stock)
1 lb 454g Diced Turkey Meat (cooked.)
2 c 350g Frozen Corn Kernels
2 tbsp 4g Rubbed Sage
1 1/2 tsp 2g Dried Thyme
2 tbsp 8g Chicken Bouillon Powder (Optional)
1 qt 946ml Half and Half
1 tbsp 18g Kosher Salt
1/4 c 15g Fresh Parsley, chopped