Tested till perfect Creamy Turkey Chowder
Photography by Leila Ashtari

Creamy Turkey Chowder

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.

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: November 2011

Recipe4 out of 5 based on 33 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 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
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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 Information Per serving: about

cal 318 pro 28g total fat 11g sat. fat 6g
carb 26g fibre 3g chol 76mg sodium 751mg
potassium 686mg

% RDI:

calcium 15 iron 16 vit A 74 vit C 12
folate 19
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