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Turkey Vegetable Chowder

Published by Today's Parent on 9/1/2000
This creamy chowder can be made with whatever you happen to have hanging around your refrigerator. Got some leftover turkey or chicken? Use it. How about that poor old potato? Throw it in. Add a handful of frozen peas or corn. It's your chowder now, baby.
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Ingredients

  • 1 tbsp (15 mL) vegetable oil
  • 1 medium onion, chopped
  • 2 stalks celery, sliced
  • 2 cups (500 mL) chicken broth (homemade, canned or from cubes)
  • ½ tsp (2 mL) thyme, crumbled
  • 1 cup (250 mL) potato, raw or cooked, diced
  • 1 cup (250 mL) roast turkey (or chicken), diced
  • 2 cups (500 mL) milk
  • 3 tbsp (45 mL) flour
  • salt and pepper to taste

Directions

  1. Heat the vegetable oil in a medium saucepan. Add the onion and celery, and cook, stirring, over medium heat until the vegetables are beginning to soften - about 5 minutes. Add the chicken broth, thyme and raw potato (if you're using it). Bring to a boil and let cook, stirring occasionally, until the potato is tender - about 10 minutes. If you're using cooked potato, add it to the broth after 5 minutes, along with the diced turkey or chicken. Allow it to come to a simmer for a couple of minutes.
  2. Meanwhile, have your child whisk together the milk and the flour until there are no lumps. Pour this mixture into the saucepan and cook, stirring almost constantly, until it thickens and comes to a boil. Let simmer for a minute or two, then adjust seasoning with salt and pepper. Serve or pour into a Thermos immediately, or refrigerate to be reheated later.

Sorry, there is no nutrition information available for this recipe.

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