- 3 medium baking potatoes
- 6 strips bacon
- 1 onion
- 1 1/2 pounds (3 cups) cooked turkey meat or chicken meat
- Pepper and red pepper, to taste
- 2 cups milk or turkey or chicken broth
- 5 tablespoons all-purpose flour
- Peel potatoes, quarter them and place them in a medium saucepan with enough
water to cover. Add 1 teaspoon salt, cover the pan and bring to a boil over high heat. Lower heat to simmer and cook until
potatoes are barely tender, about 15 minutes.
- Drain and set aside.
- Meanwhile, place bacon in a wide, deep saucepan such as a Dutch oven. Set
the pan over medium-low heat and cook bacon until crisp.
- Remove from pan.
- Chop onion and add to bacon fat remaining in skillet. Cook 5 minutes, stirring.
- Cut potatoes into small cubes (less than 1/2 inch) and add to onion.
- Finely chop turkey and add to pan. Season with pepper and red pepper.
- Combine milk (or chosen liquid) and flour in a jar with a tight-fitting
lid and shake vigorously to combine them evenly.
- Pour all at once into pan with turkey, increase heat to high and bring to
a boil, stirring constantly.
- When the mixture thickens, taste and correct seasoning.
- Scrape into a serving bowl (or chafing dish on low flame) and crumble bacon
bits over the top.
- Serve over corn waffles, biscuits, toast or toasted English muffins. (You
can thin leftovers with milk or broth and serve them hot as turkey chowder.)
Serves 6 to 8.