Terrific Turkey Chowder

I've finished making my famous turkey chowder from the remains of our Thanksgiving turkey - we bought a 12 pounder and must have had four pounds left. Here's the recipe.

Two strips of bacon, rendered in the bottom of a large soup pot. Reserve for garnish. Saute 1/2 cup each of finely chopped white onion, carrot and celery in the remaining fat (probably two teaspoons) until slightly soft. Sprinkle with a tablespoon of flour and stir to coat vegetables. Add a 24 ounce carton of chicken stock and 1 and 1/2 cups of chopped raw potato (Idaho or Maine, need the firm type). Add a leg bone if you have it for flavor. A teaspoon of sea salt, 1/2 teaspoon of white pepper, break a bay leaf in half, and rub 1/2 teaspoon of thyme between your fingers and add to the broth. Simmer for an hour. Chop/shred 1 1/2 cups of turkey (I use both white and dark meat) and stir in, simmer another 20 minutes. Remove leg bone.

I let it sit overnight and skim any extra fat off the top the next day. When heating up for dinner, keep flame low and add low- or non-fat half-and-half. Stir and gently simmer until temperature is to your liking. Just remember to pull out the bay leaf! Enjoy!