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Turkey Chowder

Turkey Chowder
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Yield: Serves 6-8

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

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  • 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


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

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