Roast Turkey and Winter Vegetable Chowder Recipe - Los Angeles Times

Name: Roast Turkey and Winter Vegetable Chowder Recipe - Los Angeles Times
Ingredients: 3 slices bacon, diced; 1 large yellow onion, cut into 1/2-inch dice; 1 large stalk celery, cut into 1/2-inch dice; 2 large red boiling potatoes, peeled and cut into 1/2-inch dice; 1 small butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch dice; 7 cups homemade turkey stock or canned low-sodium chicken broth; 1 zucchini, cut into 1/2-inch dice; 2 cups chopped de-ribbed Swiss chard leaves; 2 cups (1/2-inch dice) cooked turkey; 1 tablespoon minced fresh sage; 1 tablespoon minced fresh thyme; Salt; Freshly ground pepper

www.latimes.com

I can't think of a better way to use up leftover turkey than in a hearty, chock-full-of-vegetables chowder such as this one.Walk the produce aisles and see what vegetables look fresh. Butternut...

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Ingredients

3 slices bacon, diced
1 large yellow onion, cut into 1/2-inch dice
1 large stalk celery, cut into 1/2-inch dice
2 large red boiling potatoes, peeled and cut into 1/2-inch dice
1 small butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch dice
7 cups homemade turkey stock or canned low-sodium chicken broth
1 zucchini, cut into 1/2-inch dice
2 cups chopped de-ribbed Swiss chard leaves
2 cups (1/2-inch dice) cooked turkey
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
Salt
Freshly ground pepper