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Smoked Turkey Chowder with Southwest Vegetables
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AmountIngredient
1 Quart  all-purpose flour
3 Cups  barbecue sauce
3  bay leaves
2 Tablespoons  black peppercorns
1/4 Cup  blackened seasonings
3  carrots, rinsed
3 Sticks  celery, rinsed
1 No. 10 can  cooked black beans, rinsed and drained
3 Quarts  corn niblets
2 Tablespoons  cumin seeds
5 Pounds  frozen diced red potatoes
1/3 Cup  garlic, minced
2 Tablespoons  liquid smoke
1 Cup  onions, diced
1-1/2 Quarts  onions, peeled and 3/8-inch dice
1/4 Bunch  parsley, rinsed
2 Pounds  poblano peppers, seeded and 3/8-inch dice
3 Quarts  Roma tomatoes, diced
3 Cups  salsa verde
3 Tablespoons  salt
As needed  scallions, thin sliced
15 Pounds  SMOKED TURKEY DRUMSTICKS, OR 10 POUNDS SMOKED TURKEY THIGHS
As needed  sour cream, thinned
5 Pounds  sweet potatoes, peeled and 3/8-inch dice
3/4 Cup  turkey base
1 Pound  unsalted butter
4-1/2 Gallons  water




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