Ethnicity: 
Southwestern
Preparation Method: 
Simmer
Product Type: 
Smoked Dark Meat

Nutrition Facts

  • Total Calories 272
  • Total Fat 12 g
  • % Daily Total Fat 33
  • Cholesterol 64 g
  • Sodium 642 mg
  • Total Carbohydrates 22 g
  • Protein 20 g

Smoked Turkey Chowder with Southwest Vegetables

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

Place turkey drumsticks, water, celery, carrots, onions, parsley, cumin, bay leaves, peppercorns and salt into a large soup kettle and bring to a boil.

Skim scum from surface, lower heat to a simmer, cover kettle and simmer for 1 hour.

Strain through a china cap reserving both stock and turkey drumsticks, but discarding vegetables and herbs.

Return stock to kettle.

2. TURKEY

Remove turkey meat from drumsticks, discard skin and bones. Chop turkey into ¼-inch dice and reserve.

3. VEGETABLES

Bring turkey broth to a boil, add sweet potatoes, onions and poblanos. Return to a boil, reduce heat and simmer for 7 minutes.

Stir in red potatoes, tomatoes, corn, black beans, salsa verde, turkey base, blackened seasonings, liquid smoke and barbecue sauce.

Stir in reserved turkey.

Return soup to a simmer.

4. ROUX

In a skillet, melt butter, add garlic and sauté for 2 minutes until softened but not brown. Stir in flour and continue to cook for 3 minutes to make a roux.

Whisk roux into soup.

Cook soup over a low heat stirring for 2-3 minutes.

5. PLATING and SERVICE

Garnish each serving with a swirl of thinned sour cream and sliced scallions.

Yields: 6-1/2 gallons