Return to Content

Turkey Chowder

Turkey Chowder
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 6-8

Follow any outdoor winter activities with steaming bowls of this rich, chunky chowder.

Ingredients:

  • 2 quarts turkey stock
  • 2 potatoes, peeled and chopped
  • 2 carrots, peeled and chopped
  • 1 onion, peeled and chopped
  • 2 stalks celery, chopped
  • 1 tablespoon chopped parsley
  • 1 cup milk
  • 1 cup cream
  • 1 cup diced, cooked turkey meat
  • Salt and pepper to taste

Instructions:

Combine stock, potatoes, carrots, onion, celery, and parsley in soup kettle. Simmer, partially covered, 15 minutes or until vegetables are tender. Add milk, cream, and turkey. Season with salt and pepper. Heat thoroughly.
Updated Tuesday, September 18th, 2007

Bring New England Home Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111