Creamy Turkey Chowder

By Rheanna Kish and The Test Kitchen

Tested till perfect

118 people added this to their Recipe Box
Bookmarks
Add to Recipe Box
Creamy Turkey ChowderThis 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.1 user reviews.
Creamy Turkey Chowder

Creamy Turkey Chowder
Photography by Yvonne Duivenvoorden

This recipe makes 4 servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

Nutritional Info
Per serving: about -
cal 318318 cal
pro 28 g28g pro
total fat 11 g11g total fat
sat. fat 6 g6g sat. fat
carb 26 g26g carb
fibre 3 g3g fibre
chol 76 mg76mg chol
sodium 751 mg751mg sodium
potassium 686 mg686mg potassium
% RDI: -
calcium 1515 calcium
iron 1616 iron
vit A 7474 vit A
vit C 1212 vit C
folate 1919 folate

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 butter 2 tbsp butter
  • 2 carrots , diced2 carrots, diced
  • 2 ribs celery , diced2 ribs celery, diced
  • 1 onion , diced1 onion, diced
  • 8 oz Yukon Gold potato , (1 large), peeled and diced8 oz Yukon Gold potato, (1 large), peeled and diced
  • 1/2 tsp dried thyme 1/2 tsp dried thyme
  • 1/2 tsp salt 1/2 tsp salt
  • 1/4 tsp crumbled dried sage 1/4 tsp crumbled dried sage
  • 1/4 tsp pepper 1/4 tsp pepper
  • 1/4 cup all-purpose flour 1/4 cup all-purpose flour
  • 2 cups sodium-reduced chicken broth 2 cups sodium-reduced chicken broth
  • 2 cups diced cooked turkey 2 cups diced cooked turkey
  • 1-1/2 cups milk 1-1/2 cups milk

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

Related content

You might also like

Contests

All contests



Most popular

Most popular videos