Turkey Chowder with Roasted Vegetables
⏳ Time
1 hour 20 minutes
🥕 Ingredients
17
🍽️ Servings
6
Description
Recipe from Jamie Oliver. Originally, the soup is called chowder with leftover turkey and roasted vegetables. So you can use leftovers from yesterday's turkey and vegetables, which will significantly simplify the cooking process. 500 grams of leftover turkey and 200 grams of any roasted vegetables. Jamie Oliver App.
Ingredients
- Chicken fillet - 17.6 oz
- Semi-Smoked Sausage - 4 slices
- Sweet Potato - 2 pieces
- Carrot - 0 oz
- Spanish onions - 1 head
- Fennel - ½ head
- Onion - 3 heads
- Red Long Chili Peppers - 1 piece
- Garlic - 3 cloves
- Thyme - 8 sprigs
- 10% cream - 2 tablespoons
- Chicken Broth - 2 qt
- Cayenne Pepper - 1 tablespoon
- Cheshire Cheese - 1.8 oz
- Olive Oil - 3 tablespoons
- Paprika - 2 tablespoons
- Blanched frozen corn - 14.1 oz
Step by Step guide
Step 1
Peel the sweet potato and carrot, and slice them into rounds about 0.5 cm thick (the sweet potato should not be too large; if you have a large sweet potato, take half of it).
Step 2
Peel the red onion and cut each head into 8 wedges.
Step 3
Slice the fennel into half-moons.
Step 4
Preheat the oven to 356°F.
Step 5
Place all the vegetables in a baking dish and drizzle with olive oil.
Step 6
Roast for about 30 minutes.
Step 7
Meanwhile, cut the turkey into medium pieces.
Step 8
Take 3 sprigs of thyme and strip the leaves off, coating the turkey with them.
Step 9
Sear the turkey over high heat until browned, about 2 minutes on each side in one tablespoon of olive oil.
Step 10
Place the turkey on top of the vegetables and roast for another 10 minutes.
Step 11
Chop the bacon finely and slice the onion into half-rings. Crush the garlic with a knife and chop it finely.
Step 12
Remove the white veins from the pepper and cut it into 4 pieces lengthwise, then slice each piece crosswise.
Step 13
Sauté the bacon with the onion and garlic over medium heat for 5–10 minutes, stirring constantly in 2 tablespoons of olive oil.
Step 14
Add the red pepper, paprika, leaves from the remaining thyme sprigs, and cayenne pepper (for those who like it spicier, you can increase the amount of cayenne pepper to 2 tablespoons). Season with salt and pepper and sauté for about 10 minutes over medium heat.
Step 15
Pour in the broth and add the roasted vegetables and turkey. Bring to a boil and simmer for about 10–15 minutes for the flavors to meld.
Step 16
Using an immersion blender, puree the soup to your desired consistency.
Step 17
Add the frozen corn and cream, and cook for another 5 minutes, then remove from heat.
Step 18
Stir in the grated cheddar cheese.
Step 19
Serve with bread crackers.
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