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Turkey Vegetable Chowder
1.5 cup servings
Large Stock Pot
lean bacon cut in bite size pieces
I use Hempler's Center Cut
large celery stalks sliced
large carrots peeled and sliced
large sweet onion diced
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.
broth or stock, chicken or turkey
1/2 and 1/2 cream
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.