Gobbler ChowderI can’t think of a better...

Gobbler Chowder

I can’t think of a better way to use up leftover turkey than in a hearty, chock-full-of-vegetables chowder such as this one.

Walk the produce aisles and see what vegetables look fresh. Butternut squash is always firm and plentiful in winter. Choose Swiss chard, with either red or pale white ribs, or substitute kale. Red potatoes and onions are always stacked high. Zucchini isn’t just a summer vegetable--it’s available year-round and a great last-minute addition to the pot.

And if you feel like making turkey stock from the leftover carcass, do so; otherwise, canned chicken broth works perfectly well here.

Morgan is author of “Cooking for the Week: Leisurely Weekend Cooking for Easy Weekday Meals,” (Chronicle Books, $18.95).

Roast Turkey and Winter Vegetable Chowder

Active Work Time: 30 minutes * Total Preparation Time: 1 hour

Serve this with crusty French bread.

3 slices bacon, diced

1 large yellow onion, cut into 1/2-inch dice

1 large stalk celery, cut into 1/2-inch dice

2 large red boiling potatoes, peeled and cut into 1/2-inch dice

1 small butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch dice

7 cups homemade turkey stock or canned low-sodium chicken broth

1 zucchini, cut into 1/2-inch dice

2 cups chopped de-ribbed Swiss chard leaves

2 cups (1/2-inch dice) cooked turkey

1 tablespoon minced fresh sage

1 tablespoon minced fresh thyme

Salt

Freshly ground pepper

* Cook bacon in 5-quart stockpot or Dutch oven over medium heat until browned, 5 minutes. Remove with slotted spoon to plate. Set aside. Pour off all but 2 tablespoons bacon fat and return pot to medium heat. Add onion and celery. Saute until vegetables are soft but not browned, 3 to 5 minutes.

* Add potatoes, squash and turkey stock or broth. Bring to boil, reduce heat to a simmer. Partially cover pot, and cook until potatoes are tender, about 15 minutes. Add zucchini, Swiss chard, turkey, sage, thyme and reserved bacon. Cook 5 minutes longer. Add salt and pepper to taste. Ladle soup into warm bowls or mugs.

8 servings. Each serving: 144 calories; 636 mg sodium; 29 mg cholesterol; 4 grams fat; 13 grams carbohydrates; 14 grams protein; 1.70 grams fiber.

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Bowl, plate and placemat form Pier 1 stores.