TURKEY CHOWDER

Food From Friends, Soups & Sauces

Serves 10

Stock:
1 roasted turkey carcass, meat removed
1 large onion, quartered
2 ribs celery
1 tsp. fresh rubbed sage
1 tsp. allspice
2 tsp. poultry seasoning
8 cups chicken broth
1 cup non-dairy creamer

Soup:
2 tbsp. sweet unsalted margarine
1 large onion, chopped
4 medium sweet potatoes, peeled and cut into 1/2-inch chunks
10 oz. frozen, canned or fresh corn kernels
3 to 4 cups diced, cooked turkey
salt and black pepper to taste
chives or scallions, chopped for garnish

Stock: Break carcass into pieces to fit in an 8-quart stock pot. Place over medium-high heat. Add onion, celery, sage, allspice, poultry seasoning, chicken broth and non-dairy creamer. Bring to a boil, reduce heat and simmer, covered, for about 2 hours. Strain stock into a large pot.

Soup: In an 8-quart stock pot over medium heat, melt margarine. Add onion and sweet potatoes. Cook, stirring until onions are transparent, about 10 minutes. Raise heat to high, add stock and bring to a boil. Reduce heat, cover and simmer until sweet potatoes mash easily, about 20 minutes. Mash potatoes coarsely with a fork. Add corn and turkey. Season to taste with salt and pepper. Cook through until turkey is heated. Garnish individual servings with chives or scallions.