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Turkey Vegetable Chowder

Course: Main Course
Cuisine: American
Servings: 12 1.5 cup servings
Calories: 422kcal


  • Large Stock Pot


  • 1 lb lean bacon cut in bite size pieces I use Hempler's Center Cut
  • 4 large celery stalks sliced
  • 3 large carrots peeled and sliced
  • 1/2 large sweet onion diced
  • 3 lbs cooked turkey meat cut into bite-size pieces Can use left over turkey or do turkey breast and drumsticks in Instant pot. See below for instructions.
  • 4 cups broth or stock, chicken or turkey
  • 4 cups 1/2 and 1/2 cream
  • 2 TBS gluten-free flour
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • Salt and pepper to taste


If Turkey meat needs to be cooked see recipe below for instructions.


    • Cook cut bacon, place in a large stockpot, cook on medium heat.
    • Cook bacon all the way through. *If you can't find or don't have lean bacon, drain the fat. Add sliced celery, carrots, and onions to the cooked bacon, sauteing until tender.
    • Add cooked turkey and 4 cups of broth.
    • In a large glass measuring cup whisk 4 cups of cold 1/2 and 1/2 with the gluten-free flour, making sure all lumps are whisked out.
    • Add 1/2 and 1/2/flour mixture to the soup. Bring to a simmer stirring often.
    • When chowder begins to bubble, turn down to low.
    • Mortar sage, thyme, and rosemary, add to chowder.
    • Salt and pepper to taste.


    This recipe makes about 12- 1.5 cup servings. Calories per serving: 380; Fat per serving: 19g; Carbs per serving: 8g; Protein per serving: 40g; Fiber per serving: 1g; Sugar per serving: 5g. 


    Serving: 1.5cups | Calories: 422kcal | Carbohydrates: 10.8g | Protein: 34.7g | Fat: 26.1g | Saturated Fat: 10.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 119.9mg | Sodium: 782.9mg | Potassium: 263.5mg | Fiber: 1.5g | Sugar: 6.2g