Creamy Turkey Chowder

Creamy Turkey Chowder IMAGE Author: Canadian Living Credits: Creamy Turkey Chowder IMAGE

This recipe makes great use of leftover roast turkey. If you have it, use homemade turkey broth to add exceptional flavour to this hearty, satisfying dish. It takes a little time to cook, but it's very low maintenance. you could also use leftover cooked chicken.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2011

Ingredients

  • 2 tablespoons butter
  • 2 carrots diced
  • 2 ribs celery diced
  • 1 onion diced
  • 8 oz Yukon Gold potatoes (1 large), peeled and diced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon crumbled dried sage
  • 1/4 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 2 cups sodium-reduced chicken broth
  • 2 cups diced cooked turkey
  • 1 1/2 cup milk

Method

In large Dutch oven, heat butter over medium heat; cook carrots, celery, onion, potato, thyme, salt, sage and pepper, stirring occasionally, until onion is softened, about 6 minutes.

Stir in flour; cook, stirring, for 2 minutes. Whisk in broth and 2 cups water; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 15 minutes.

Stir in turkey and milk and bring just to simmer (do not boil); simmer gently to heat through, 5 minutes.

Nutritional facts Per serving: about

  • Sodium 751 mg
  • Protein 28 g
  • Calories 318.0
  • Total fat 11 g
  • Potassium 686 mg
  • Cholesterol 76 mg
  • Saturated fat 6 g
  • Total carbohydrate 26 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 19.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 15.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 74.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Creamy Turkey Chowder

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