Creamy Turkey Chowder
Creamy Turkey Chowder
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 318 |
| pro | 28 g |
| total fat | 11 g |
| sat. fat | 6 g |
| carb | 26 g |
| fibre | 3 g |
| chol | 76 mg |
| sodium | 751 mg |
| potassium | 686 mg |
| % RDI: | - |
| calcium | 15 |
| iron | 16 |
| vit A | 74 |
| vit C | 12 |
| folate | 19 |
- Portion size: 4
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.
Ingredients
- 2 tbsp 2tbspbutter
- 2 2carrotcarrots, diced
- 2 2ribs celery, diced
- 1 1oniononions, diced
- 8 oz 8ozYukon Gold potatoYukon Gold potato, (1 large), peeled and diced
- 1/2 tsp 1/2tspdried thyme
- 1/2 tsp 1/2tspsalt
- 1/4 tsp 1/4tspcrumbled dried sage
- 1/4 tsp 1/4tsppepper
- 1/4 cup 1/4cupall-purpose flour
- 2 cups 2cupssodium-reduced chicken broth
- 2 cups 2cupsdiced cooked turkey
- 1-1/2 cups 1-1/2cupsmilk
Preparation
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.
Source : Canadian Living Magazine: November 2011
