Turkey Chowder with Wild Rice, Crimini, and Pancetta

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

Ingredients

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

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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