Smoked Turkey and Bacon Chowder with Pumpernickel and Cranberry Croutons

Name: Smoked Turkey and Bacon Chowder with Pumpernickel and Cranberry Croutons
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 tablespoons vegetable oil; 4 whole smoked turkey drumsticks; 2 cups chopped applewood-smoked bacon; 2 pounds russet potatoes; 5 cups chopped onions; 4 cups chopped celery; 3 cups chopped carrots; 12 whole large garlic cloves; 2 tablespoons tomato paste; 12 cups low-salt chicken broth; 1 pinch Cayenne pepper; 24 whole pearl onions; 24 whole small fresh brussels sprouts; 2 tablespoons fresh sage; 2 cups Pumpernickel and Cranberry Croutons

A hearty and luxurious chowder featuring smoked turkey drumsticks and applewood-smoked bacon, combined with root vegetables and topped with pearl onions, brussels sprouts, and homemade pumpernickel croutons. This rich soup is perfect for cold weather dining.

8 servings

2 hr 5 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•2 tablespoons vegetable oil
•4 whole smoked turkey drumsticks
•2 cups chopped applewood-smoked bacon
•2 pounds russet potatoes
•5 cups chopped onions
•4 cups chopped celery
•3 cups chopped carrots
•12 whole large garlic cloves
•2 tablespoons tomato paste
•12 cups low-salt chicken broth
•1 pinch Cayenne pepper
•24 whole pearl onions
•24 whole small fresh brussels sprouts
•2 tablespoons fresh sage
•2 cups Pumpernickel and Cranberry Croutons

Cooking Instructions

1.
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.
70 min
2.
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. DO AHEAD Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.
25 min
3.
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. do ahead Can be made 2 days ahead. Cover and chill.
15 min
4.
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.
10 min
5.
Ladle chowder into bowls. Top with onions, brussels sprouts, bacon, and fresh sage. Serve Croutons alongside or on top of chowder.
5 min

Smoked Turkey and Bacon Chowder with Pumpernickel and Cranberry Croutons

8 servings

2 hr 5 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•2 tablespoons vegetable oil

•4 whole smoked turkey drumsticks

•2 cups chopped applewood-smoked bacon

•2 pounds russet potatoes

•5 cups chopped onions

•4 cups chopped celery

•3 cups chopped carrots

•12 whole large garlic cloves

•2 tablespoons tomato paste

•12 cups low-salt chicken broth

•1 pinch Cayenne pepper

•24 whole pearl onions

•24 whole small fresh brussels sprouts

•2 tablespoons fresh sage

•2 cups Pumpernickel and Cranberry Croutons

Cooking Instructions

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.

70 min

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. DO AHEAD Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.

25 min

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. do ahead Can be made 2 days ahead. Cover and chill.

15 min

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.

10 min

Ladle chowder into bowls. Top with onions, brussels sprouts, bacon, and fresh sage. Serve Croutons alongside or on top of chowder.

5 min