Name: Turkey Chowder with Wild Rice, Crimini, and Pancetta
Yield: Makes 8 main-course servings
Ingredients: 2 1/2 cups water; 3/4 cup wild rice (about 5 ounces), rinsed, drained; 1/4 teaspoon salt; 1 tablespoon vegetable oil; 2 3-ounce packages sliced pancetta (Italian bacon), diced; 12 ounces crimini (baby bella) mushrooms, sliced (about 5 1/2 cups); 1/4 cup ( 1/2 stick) butter; 2 carrots, diced; 2 celery stalks, chopped; 1/2 cup chopped shallots; 1/3 cup all purpose flour; 10 cups Turkey Stock; 1 teaspoon dried crushed rosemary; 2 to 4 cups chopped cooked turkey meat (reserved from carcass); 1 1/2 cups frozen corn kernels; 1 cup heavy whipping cream; Chopped fresh Italian parsley

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Turkey Chowder with Wild Rice, Crimini, and PancettaTina Rupp

For extra flavor, add leftover (plain) gravy or stuffing to the soup. If using stuffing, stir in one to two cups half an hour before the end of the cooking time. If using gravy, add it just before the soup's done.

Recipe notes

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