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Smoked Turkey and Bacon Chowder with Pumpernickel and Cranberry Croutons

Smoked Turkey and Bacon Chowder with Pumpernickel and Cranberry Croutons

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This smoked turkey and bacon chowder is a sophisticated, high-protein take on a classic winter soup. By simmering smoked turkey drumsticks with a medley of aromatic vegetables and finishing the dish with crisp bacon and fresh sage, you create a complex layer of savoury flavours. The addition of pumpernickel and cranberry croutons provides a wonderful textural contrast, making this a truly hearty and indulgent meal for a cold evening.

Ideal for using up leftover poultry or as a celebratory seasonal lunch, this soup is both healthy and filling. The base is puréed until silky smooth, providing a rich mouthfeel without the need for heavy cream. You can easily prepare the components of this dish a couple of days in advance, making it a stress-free option for weekend entertaining or a nutritious mid-week family dinner.

Ingredients for Smoked Turkey and Bacon Chowder with Pumpernickel and Cranberry Croutons

2 כפות שמן צמחי
4 smoked turkey drumsticks (4 to 2.0kg total)
300g chopped applewood-smoked bacon (about 275g ), divided
900g russet potatoes, peeled, diced
500g chopped onions
525g chopped celery
400g chopped carrots
12 large garlic cloves, peeled
2 כפות רסק עגבניות
2875ml (or more) low-salt chicken broth
Cayenne pepper
24 pearl onions
24 small fresh brussels sprouts
Very thin strips of fresh sage
Pumpernickel and Cranberry Croutons

How to make Smoked Turkey and Bacon Chowder with Pumpernickel and Cranberry Croutons

Heat oil in large pot over medium-high heat. Add turkey; sauté until brown on all sides, about 8 minutes. Transfer to plate. Add 240ml bacon to pot; stir 1 minute. Add next 5 ingredients. Sauté until vegetables begin to soften, about 15 minutes. Mix in tomato paste. Add 2875ml broth; return turkey to pot. Bring to boil. Reduce heat to medium. Simmer until turkey and vegetables are very tender, about 45 minutes.

Transfer turkey to large plate; cool. Cut meat into bite-size pieces, discarding all skin, bones, and tendons. Working in batches, puree chowder in processor until smooth. Return puree to same pot; add diced turkey. Thin chowder with more broth by 60ml fuls if too thick. Season with cayenne, salt, and pepper. DO AHEAD Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.

Cook onions and brussels sprouts in pan of boiling salted water until tender, about 5 minutes. Drain; peel onions. Cut onions and brussels sprouts in half through core. do ahead Can be made 2 days ahead. Cover and chill.

Sauté 240ml bacon in skillet over medium heat until crisp. Transfer to paper towels. Pour off all but 1 tablespoon drippings. Add onions and brussels sprouts to skillet. Toss until heated through.

Ladle chowder into bowls. Top with onions, brussels sprouts, bacon, and fresh sage. Serve Croutons alongside or on top of chowder.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.