Smokin’ Chowder

There are turkey drumsticks, and then there are smoked turkey drumsticks. The meat is the color of ham, the texture is chewier than ham, and the flavor is robust.

Although you might be tempted to warm up the meat and dig in, I think it is better as a flavoring than as a straight entree. I use a smoked turkey drumstick in soups. Because the meat is ready to eat, the dish takes minutes to cook. The wonderful taste of the meat makes it seem as if the soup has been simmering for hours.

Bennett is the author of “Dinner for Two” (Barron’s, 1994).

SMOKED TURKEY CHOWDER (UNDER AN HOUR)

1 tablespoon butter

1 small onion, chopped

1 carrot, chopped

1/2 cup fresh or frozen corn kernels

1 tablespoon flour

1 1/4 cups milk

1 smoked turkey drumstick

1 bay leaf

2 small, partially cooked, diced new potatoes

1/4 cup whipping cream

Salt

Freshly ground white pepper

If you have leftover roast turkey, use 2 cups diced turkey in place of the smoked turkey.

Melt butter in medium pan. Add onion and carrot and saute 5 minutes. Stir in corn kernels and saute 5 minutes more. Stir in flour and stir 30 seconds to form paste. Stir in milk and cook over low heat, stirring constantly, until smooth, 2 to 3 minutes.

Remove skin from drumstick and cut turkey meat into bite-size pieces. Add turkey meat and bay leaf to milk mixture and simmer 10 minutes. Add new potatoes and simmer 10 minutes more. Remove bay leaf. Stir in cream and season to taste with salt and pepper.

2 servings. Each serving:

441 calories; 367 mg sodium; 110 mg cholesterol; 22 grams fat; 33 grams carbohydrates; 29 grams protein; 1.02 grams fiber.

KIDNEY BEAN AND SPINACH SALAD (IT’S A SNAP)

1 cup cooked kidney beans

3 cups baby spinach leaves, well dried

1 shallot, minced

1/4 teaspoon crushed cumin seeds

1/2 teaspoon sugar

1 tablespoon soy sauce

1 tablespoon oil

1 tablespoon red wine vinegar

Salt

Freshly ground white pepper

Combine beans, spinach and shallot on platter or in salad bowl.

Stir together cumin, sugar, soy sauce, oil and vinegar in cup and pour over salad. Season to taste with salt and pepper and toss well. Serve immediately.

2 servings. Each serving:

206 calories; 719 mg sodium; 0 mg cholesterol; 8 grams fat; 26 grams carbohydrates; 11 grams protein; 3.30 grams fiber.