Smoked Turkey Chowder
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Source: KOAA
1 onion, sliced
2 ribs celery
1 cup butter
2 carrots, sliced
2 tsp. oregano
1 tbsp. thyme
10 cloves garlic, sliced
1 cup flour
2 qts. turkey stock
1 1/2 cups cream
1 1/2 cups sliced red potato
1 smoked, cooked turkey breast, cut into bite-size pieces
6 oz. cheddar cheese, shredded
salt and pepper to taste
In a large pot, saute onion, celery, carrots, oregano, thyme and garlic in butter until softened. Lower heat and stir in flour. Continue to cook for 5 - 10 minutes, stirring occasionally. Stir in turkey stock and potatoes, bring to a simmer and cook until potatoes are tender. Add in smoked turkey and cream, leave on low heat to warm the turkey. Remove soup from heat and stir in cheddar cheese.
Turkey Stock
Into a large stock pot, put all the left over ends and pieces of the carrots, onion, and celery. Add the roasted turkey bones and cover with water. Bring stock to a boil, then reduce heat to a simmer. Simmer uncovered 2 - 3 hours until the stock is reduced to 2 - 3 quarts.
