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Santa Fe Turkey-Vegetable Chowder
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Ingredients:
3 Turkey Legs & Thighs, about 5-6 pounds
1 Recipe Green Chile Sauce
3 Carrots
2 Stalks Celery
1 Onion
1 Red Bell Pepper
1 Yellow Bell Pepper
2 Ears of Corn
2 Potatoes, russet
1 Tbs. Cumin, ground
2 Tbs. Lime Juice
1 tsp. Salt
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Place turkey legs into a large pot.
Run cold water over the turkey for a few minutes to clean.
Empty water and then fill the pot with more cold water.
Turkey legs should be covered with water by an inch or so.
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Place pot onto stove.
Bring water to a boil.
Boil for a minute or two.
Using a ladle, remove any and all of the foam that comes to the top of the pot.
Turn heat down and let the turkey gently simmer on the stove for 90 minutes.
You may need to add a bit of water from time to time.
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Turkey legs are ready when the meat is "fall off the bone" tender.
Use a fork to pierce the meat when checking for doneness.
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When turkey has cooled enough to handle, pull all of the meat from the bones.
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Strain the turkey stock into a large bowl.
You can use a standard medium mesh hand strainer.
Let the stock cool and then place into the fridge.
Once well chilled, the turkey fat can be scooped from the top of the broth.
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Three turkey legs will yield a mountain of meat.
Note:
I would recommend preparing the recipe, to this point, the day before.
You can also make the green chile sauce ahead of time.
If you don't have turkey you can use a whole chicken and adjust the cooking time to one hour.
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Gather, rinse and dry all of the vegetables.
Peel the potatoes, onion and corn.
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Cut the corn kernels from the cob.
Medium dice all of the vegetables.
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Place a large pot on the stove.
Add 3/4 gallon of turkey stock.
Add all of the vegetables to the pot.
Bring stock to a gentle boil and cook the vegetables for 15 minutes.
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Add cumin, lime and salt to the pot.
Add one full recipe of green chile sauce to the pot.
Bring ingredients back to a boil and cook for another 15 minutes.
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After the vegetables have been cooking for a total of 30 minutes:
Check potato and carrots for doneness.
They should be cooked all the way through and tender.
Add turkey (or chicken) to the pot and boil for 2 minutes.
Remove pot from the stove.
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Taste soup to see if it needs any more salt or pepper.
Adjust seasoning if needed.
Ladle soup into bowls and serve.
Goes nice with Whole Grain Cornmeal Muffins.
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It is important to quickly cool down any large batch of soup.
Fill a sink with ice and cold water.
Place pot in the sink and stir from time to time.
When soup is cool to the touch, transfer it into smaller containers.
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Place some containers in the fridge, some in the freezer and be sure to share some with your friends.
I like these plastic containers because you can wash them over and over.
II they get old and cracked you can just toss the in the recycle bin.
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