Ingredients

The following ingredients have 11 Servings
  • 1 cup salt pork (6 ounces) cleaned of any caked salt, then diced small (see our tutorial here)
  • 1 ½ cups sweet onions diced, such as Vidalia
  • 1/3 cup celery, diced very small
  • 4 tablespoons butter
  • ½ cup all-purpose flour
  • 1 teaspoon fresh thyme
  • ½ teaspoon white pepper
  • 2 quarts turkey stock, see our homemade recipe here
  • 2 pounds New Red potatoes, peeled and diced into half inch pieces
  • 2 pound turkey meat diced into bite sized pieces (white and dark meat)
  • 1 quart half & half

Instruction

  • In a medium sauté pan, place salt pork and cook over medium heat until browned and crispy, about ten minutes. Add onions and celery and cook for three minutes to soften.
  • Add butter and once melted, add flour and stir to form a roux. Cook over medium low for about three minutes or until the raw flour smell is gone. Remove from heat and stir in the thyme and pepper.
  • Fill a 6-quart pot with the turkey stock and bring to a boil. Add the potatoes and cook for 5-10 minutes until tender.
  • Lower heat to medium and stir in the roux (salt pork mixture) with a wooden spoon.
  • Once the chowder is creamy and slightly thick, stir in the turkey and the half & half. Heat just to serving temperature, check for seasoning* and serve with oyster crackers.