New England Turkey Chowder

Prep time 20 Minutes       Cook time 50 Minutes       Serves 4


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2 Butterball Easy Fresh bone-in turkey breast½ lb Bacon, sliced into ¼” pieces6 White potatoes, peeled and diced1 Celery heart, trimmed and finely diced1 Yellow onion, trimmed, peeled, and finely diced3 Spring onions, trimmed and thinly sliced on a 45° angle (for garnish)3 Fresh thyme, rinsed and leaves stripped3 Fresh Bay Leaves8 cups turkey, chicken or vegetable stock1 cup White wine2 cups 35% creamFlaked sea salt (to taste)Fresh ground black pepper (to taste)Round bread loaf – ¼ top sliced off, and inside removed (optional)


  1. Position rack in center of oven, preheat to 350°F (176°C).

  2. Heat a heavy-bottom Dutch oven over medium-high heat, add bacon, sauté until crispy and golden brown, remove.
  3. Season Butterball turkey breast on both sides with salt and pepper, sauté until golden brown, transfer to the oven.
  4. Roast until an instant-read probe thermometer pushed into the thickest part of the turkey reads 165°F (74°C).
  5. Remove turkey breast and set aside, return to medium-high heat on the stove top, spoon off excess fat leaving 2 tablespoons.
  6. Add celery, onion, and thyme, season with salt and pepper, sauté until golden brown.
  7. Deglaze pan with white wine, sauté until almost dry, add chicken stock, potatoes, and bay leaves.
  8. Reduce temperature to simmer, cook until potatoes are tender, add cream.
  9. Slice the turkey breast into ½” (12mm) dice, add to the chowder, check seasoning, adjust with salt and pepper.

  10. Recipe developed by Chef Jonathan Collins