Turkey, Potato, and Smoked Bacon Chowder

Menu Part: 
Cuisine Type: 

Thick and creamy and full of great flavor describes this chowder. Lots of turkey, corn and potatoes make it a delight.


2 tbsp. corn oil
1/2 lb. smoked bacon, diced
1 large onion
2 leeks, white part diced
2 tbsp. minced garlic
1 lb. cooked red bliss potatoes, cubed, skin on
1 lb. cooked Yukon gold potatoes, cubed, skin on
1 lb. skinless turkey breast, cubed
1/4 cup turkey base
1 gal. water
1 cup whole kernel corn
3 cups LeGout Cream Soup Base


1. In soup pot, heat oil, add bacon, and cook until browned. Add onions, leeks, and garlic and sauté 5 min. until vegetables are soft and aromatic.

2. Add potatoes; cook 2 min. Add turkey breast; stir and cook until no longer pink.

3. Add turkey base and stir to dissolve. Add water, bring to a boil for 1 min. Reduce heat.

4. Stir in corn kernels. Whisk in LeGout Cream Soup Base thoroughly until smooth. Note: Do not let mixture boil. Serve hot.

More From FoodService Director

Ideas and Innovation
bus advertising jagermeister

Because many locals use the bus system, we paid for some full bus wraps to advertise [job openings within] our dining services program. The buses go all over campus where students can see them, and to apartments where the public can see them. To top it off, the cost wasn’t much more than newspaper rates.

Managing Your Business
line kings girl goat open kitchen

Open kitchen concepts satisfy guests’ curiosity and desire for transparency. But there are some caveats. Here’s how to create a positive experience for both staff and customers when the walls are down.

Train to serve

With the back-of-house up front, everybody gets hospitality training. “Our cooks understand the food and what they’re doing incredibly, but translating that to guests requires [soft] skills that need to be honed,” says Marie Petulla, co-owner of two restaurants in Southern California.

Dress for a mess

At Girl & The Goat in Chicago, chef-owner Stephanie...

Ideas and Innovation
regions hospital exterior

One of our new concepts, YumMarket, is a play off our YumPower brand that we have out in the community. We use YumPower in K-12 schools, and there’s a kiosk in a nearby minor league ballpark. We feature only better-for-you choices, such as fresh-made pizzas, sandwiches and healthy grain salads. We want people to know we are taking care of people here the same way we are in the overall community.

Ideas and Innovation
herb garden wall

In high-volume operations, few look at herb gardens as the end-all-be-all budgeting solution. But that doesn’t mean there isn’t a return on the investment. The value, operators say, is in the message herb gardens and herb walls send—that an operation uses ingredients that are fresh, sustainable and healthy. Here’s how the growing areas have paid off at three operations.

A cafeteria wall at Miles River Middle School in South Hamilton, Mass., houses three rows of hydroponic lettuce spearheaded by an interdisciplinary group of health, science, math, technology and foodservice employees...

FSD Resources