Leftover Turkey Chowder With Sage - cooking recipe

Ingredients

4 oz. slab (unsliced) bacon, rind removed and cut into 1/3-inch dice
1 large onion (12 oz.), cut into 3/4-inch dice
3 stalks celery (6 oz.), cut into 1/3-inch dice
2 to 3 sprigs fresh thyme, leaves removed and chopped (1 tsp.)
6 fresh sage leaves, finely chopped (2 tsp.)
1 1/2 lb. Yukon Gold, Maine or other all-purpose potatoes, sliced 1/3-inch thick
about 4 c. turkey stock (recipe follows)
1 to 1 1/2 lb. left over turkey meat, coarsely shredded or cut into 3/4 to 1-inch pieces
1 1/2 c. heavy cream (or up to 2 cups, if desired)
kosher or sea salt and freshly ground black pepper
1/4 c. chopped fresh Italian parsley

Preparation

Heat a 4 to 6-quart heavy pot over low heat and add the bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.
Pour off all but 1 tablespoon of the fat, leaving the bacon in the pot. Add the butter, onion, celery, thyme and sage and saute, stirring occasionally with a wooden spoon for 10 to 12 minutes, until the vegetables are softened but not brown.
Add the potatoes and the turkey stock.
The stock should barely cover the potatoes.
If it doesn't, add more stock or water to cover.
Turn up the heat and bring to a boil.
Cover and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center.
If the broth has not thickened, lightly smash a few potatoes against the side of the pot and cook a minute or two longer to release the starch.
Add the turkey and simmer for 5 more minutes.
If you have added more than 1 pound of turkey meat, add more stock (up to 1 cup for 1 1/2 pounds of meat).
Remove the chowder from the heat, stir in the cream and season to taste with salt and black pepper.
If you are not serving the chowder within the hour, let it cook a bit, then refrigerate; cover.