Smoked Turkey and Bacon Chowder with Pumpernickel and Cranberry Croutons

A Cozy Autumn Evening: Smoked Turkey and Bacon Chowder

The air is crisp, leaves are turning vibrant hues of red and gold, and the aroma of woodsmoke hangs faintly in the air. It's that time of year again – the perfect time for a hearty, comforting bowl of chowder. This Smoked Turkey and Bacon Chowder isn't just any chowder; it's a culinary hug in a bowl, a symphony of smoky flavors and textures that will warm you from the inside out. I've always loved fall. There's something about the shorter days and cooler nights that make me crave comforting, delicious food.

This recipe came about on a particularly chilly evening. I had a leftover smoked turkey drumstick (a true treasure from the butcher!), and a craving for something savory and satisfying. I rummaged through my pantry, found some bacon, and the idea just bloomed. I’m a firm believer in using what’s on hand, and this chowder perfectly embodies that philosophy. The combination of smoked turkey, crisp bacon, and tender vegetables creates a rich and flavorful broth that's both simple and elegant. It’s a recipe that’s flexible too; feel free to adjust the vegetables based on what's in season or what you prefer. Carrots, celery, and potatoes are all excellent additions.

But what truly elevates this chowder beyond the ordinary are the pumpernickel and cranberry croutons. The slightly sweet and tart cranberries cut through the richness of the chowder, adding a delightful textural contrast. The pumpernickel adds a subtle earthiness that complements the smoky flavors beautifully. And let's not forget the fresh sage garnish, a simple yet effective touch that ties all the flavors together.

This chowder is a perfect weeknight meal, easy enough for a busy week but impressive enough to serve to company. I often make a big batch on the weekend, enough for several meals, and it reheats beautifully. The flavors actually deepen over time, so don’t hesitate to make it ahead. I like to serve it with a side of crusty bread – perfect for sopping up every last drop of that delicious broth.

Beyond the practical aspects, this chowder holds a special place in my heart. It reminds me of cozy evenings spent with loved ones, the kind of evenings where laughter and conversation flow as easily as the warm, comforting chowder. It’s a dish that embodies the spirit of autumn, a reminder to slow down, appreciate the simple pleasures, and savor the moments that make life truly delicious.

So, gather your ingredients, put on some cozy music, and get ready to create a culinary experience that will transport you to a world of warmth and flavor. This isn't just a meal; it’s a memory in the making, a culinary embrace that perfectly captures the essence of autumn. Enjoy!

Tips and Variations:

• Spice it up: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for an extra kick.
• Add some beans: Kidney beans or cannellini beans would be a delicious addition.
• Make it creamy: Stir in a splash of heavy cream or coconut milk at the end for a richer, creamier chowder.
• Alternative croutons: If you don't have pumpernickel bread, feel free to use any type of crusty bread. You could even use leftover rolls or baguette slices.
• Make it vegetarian: Replace the smoked turkey with smoked tofu or mushrooms for a hearty vegetarian version.

Serving Suggestions:

• Serve with a side of crusty bread for dipping.
• Pair it with a crisp, dry white wine, or a pale ale with a spicy finish.
• Garnish with fresh herbs like parsley or chives for an added touch of freshness.

Step-by-step

• Heat oil in large pot over medium-high heat. Add turkey; sauté until brown on all sides, about 8 minutes. Transfer to plate.
• Add 1 cup bacon to pot; stir 1 minute. Add next 5 ingredients. Sauté until vegetables begin to soften, about 15 minutes.
• Mix in tomato paste.
• Add 12 cups broth; return turkey to pot. Bring to boil. Reduce heat to medium. Simmer until turkey and vegetables are very tender, about 45 minutes.
• Transfer turkey to large plate; cool. Cut meat into bite-size pieces, discarding all skin, bones, and tendons.
• Working in batches, puree chowder in processor until smooth. Return puree to same pot; add diced turkey.
• Thin chowder with more broth by 1/4 cupfuls if too thick. Season with cayenne, salt, and pepper.
• Cook onions and brussels sprouts in pan of boiling salted water until tender, about 5 minutes. Drain; peel onions. Cut onions and brussels sprouts in half through core.
• Sauté 1 cup bacon in skillet over medium heat until crisp. Transfer to paper towels. Pour off all but 1 tablespoon drippings.
• Add onions and brussels sprouts to skillet. Toss until heated through.
• Ladle chowder into bowls. Top with onions, brussels sprouts, bacon, and fresh sage. Serve Croutons alongside or on top of chowder.