Smoked Turkey Chowder

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
6

A satisfying soup filled with plenty of smoked turkey and vegetables. A fragrant bowl of this chowder is nicely garnished with a dollop of sour cream.

Ingredients

15 lb. smoked turkey drumsticks
4 1⁄2 gal. water
3 celery ribs
3 carrots
1 cup diced onion
1⁄4 bunch parsley
2 tbsp. cumin seeds
3 bay leaves
2 tbsp. black peppercorns
3 tbsp. salt
5 lb. sweet potatoes, peeled and diced
1 1⁄2 qt. onions, peeled and diced
2 lb. poblano peppers, seeded and diced
5 lb. frozen red potatoes, diced
3 qt. Roma tomatoes, diced
3 qt. corn niblets
1 can (#10) black beans, rinsed and drained
3 cups salsa verde
3⁄4 cup chicken base
1⁄4 cup Cajun seasoning
2 tbsp. liquid smoke
3 cups barbecue sauce
1 lb. unsalted butter
1⁄3 cup minced garlic
1 qt. all-purpose flour
Sour cream and scallions, for garnish

Steps

1. Place first 10 ingredients (turkey through salt) in large soup kettle and bring to boil.

2. Skim fat, lower heat; cover and simmer 1 hr. Strain through china cap, reserving both stock and drumsticks; discard vegetables and herbs. Return stock to kettle.

3. Remove meat from drumsticks and dice; reserve.

4. Bring turkey stock to a boil. Add sweet potatoes, onions, and poblanos. Return to boil, reduce heat, and simmer 7 min.

5. Stir in red potatoes and next 8 ingredients (through barbecue sauce); add reserved turkey and return to simmer.

6. Sauté butter and garlic 2 min., until soft but not brown. Stir in flour and continue to cook 3 min. to make roux. Whisk roux into soup and cook over low heat for 2-3 min.

7. Serve garnished with sour cream and sliced scallions.

More From FoodService Director

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

Managing Your Business
student shame
“We allow students to charge meals at all levels; even in high school, they can charge a certain number of meals. [After that is met,] they are given an alternate meal,” Sharon Glosson, executive director of school nutrition services for North East Independent School District, says. Elementary students can charge up to $15 of meals; middle schoolers can charge $10; and high schoolers can charge $5. “Ultimately, [food services is] carrying out the policy but we’re not necessarily the creators of the policy, or have the final say on the policy, because that budget decision has to be made by the...

FSD Resources