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Thursday, December 27, 2012

Turkey Chowder

Packed with nutritional value, this excellent chowder is a fine way to to put turkey leftovers to good use and to start transitioning to the simpler, lighter meals of the New Year. I absolutely love it and make it almost every year! 


My favorite Turkey Chowder
Turkey Chowder:

7-to-8 c. poultry stock (see Index for How to Make Stock or use commercially made broth)
¾ c. butter or margarine
2 c. diced celery
1 c. chopped onion
2 c. mashed potatoes (see Note)
1-to-2 c. diced, cooked turkey
One 15-oz. (45 mL) can cream-style corn
One 12-oz. (370 mL) can evaporated milk or ¾ c. light cream
1-to-1-½ tsp. ground ginger
Salt and pepper, to taste

Prepare and measure all ingredients before starting. Heat broth just to the boil in large, covered pot. Reduce heat and simmer. In a medium skillet, melt butter over medium-low heat. Add celery and onion, stirring just until soft and onions are translucent. Add butter, celery, and onion to broth together with potatoes, turkey, corn, evaporated milk, and ginger. Simmer 20 min., until heated through. Season to taste. Yields 10-to-12 ample servings. This chowder freezes well.

Note: If you don’t have mashed potatoes on hand, use 2 c. instant mashed potato flakes.

Tomorrow: Leftovers? Try Ron’s Turkey Pie!

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