Turkey Chowder with Wild Rice, Crimini, and Pancetta

Turkey Chowder with Wild Rice, Crimini, and Pancetta
Photo by Tina Rupp

Ingredients

  • fresh Italian parsley
  • 4 tablespoons butter
  • 10 cups Turkey Stock
  • ¼ teaspoon salt
  • 1 teaspoon dried crushed rosemary
  • 12 ounces crimini (baby bella) mushrooms
  • 2 ½ cups water
  • + 10 more ingredients
    • 2 3-ounce packages sliced pancetta (Italian bacon)
    • ¾ cup wild rice
    • 1 tablespoon vegetable oil
    • 2 carrots
    • 2 celery stalks
    • 1 ½ cups frozen corn kernels
    • 1 cup heavy whipping cream
    • ½ cup shallots
    • 1/3 cup all purpose flour
    • 4 cups cooked turkey meat (reserved from carcass)

Bring 2 1/2 cups water, rice, and 1/4 teaspoon salt to boil in medium saucepan. Reduce heat to low, cover, and simmer until rice is tender but still firm to bite, 45 to 60 minutes (time will vary depending on variety of rice). Drain; set aside. Heat oil in heavy large pot over medium heat. Add pa...

View full recipe at Epicurious

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