After Thanksgiving Turkey Sweet Potato and Bacon Chowder

Transform your Thanksgiving leftovers into a soul-warming masterpiece with this After Thanksgiving Turkey Sweet Potato and Bacon Chowder. Packed with tender shredded turkey, creamy sweet potatoes, smoky bacon, and a medley of aromatics, this hearty soup captures the comforting flavors of fall while minimizing food waste. A velvety base of chicken or turkey stock, whole milk, and heavy cream brings richness, while a touch of smoked paprika and thyme infuses subtle earthiness. Loaded with vegetables and finished with a crispy bacon garnish, this one-pot wonder is perfect for cozy lunches or dinners in the days following your holiday feast. Quick to make in under an hour and irresistibly satisfying, this chowder will become a post-holiday tradition for your family.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 6 slices bacon
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon all-purpose flour
• 4 cups chicken or turkey stock
• 1 cup whole milk
• 0.5 cup heavy cream
• 2 cups cooked turkey, shredded or diced
• 1 cup frozen or fresh corn kernels
• 1 teaspoon dried thyme
• 0.5 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Directions

Step 1

In a large Dutch oven or heavy-bottomed soup pot, cook the bacon over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate. Crumble once cooled and set aside.

Step 2

Discard all but 2 tablespoons of the bacon fat from the pot. Melt the butter in the pot with the bacon fat over medium heat.

Step 3

Add the diced onion and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until softened. Add the minced garlic and cook for an additional 1 minute, until fragrant.

Step 4

Add the diced sweet potatoes to the pot and stir to combine. Sprinkle the flour over the vegetables and stir to coat everything evenly. Cook for 1-2 minutes to eliminate the raw flour taste.

Step 5

Gradually pour in the chicken or turkey stock, stirring constantly to avoid lumps. Bring the mixture to a simmer over medium-high heat and cook for 10-12 minutes, or until the sweet potatoes are tender when pierced with a fork.

Step 6

Reduce the heat to low and stir in the milk and cream. Add the cooked turkey, corn, thyme, smoked paprika, salt, and black pepper. Simmer gently for another 5-7 minutes to allow the flavors to meld together. Do not let the mixture boil after adding the dairy.

Step 7

Taste the chowder and adjust the seasoning if necessary. If the chowder is too thick for your liking, you can add more stock or milk to reach your desired consistency.

Step 8

Ladle the chowder into bowls and garnish with crumbled bacon and chopped parsley, if desired. Serve hot, and enjoy this comforting, post-Thanksgiving treat!

Nutrition Facts

Serving size	2670.8 grams (2670.8g)

Amount per serving	% Daily Value*
Calories	2311

Total Fat 110.70g	142%
Saturated Fat 55.00g	275%
Polyunsaturated Fat 3.20g
Cholesterol 648mg	216%
Sodium 5625mg	245%
Total Carbohydrate 134.40g	49%
Dietary Fiber 20.10g	72%
Total Sugars 45.70g
Protein 184.40g	369%

Vitamin D 115IU	575%
Calcium 670mg	52%
Iron 13mg	71%
Potassium 4461mg	95%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.9%

Protein: 32.5%

Carbs: 23.7%