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. (1.75 L-to-2 L) poultry stock (see Note)

¾ c. (180 mL) butter or margarine

2 c. (500 mL) diced celery

1 c. (250 mL) chopped onion

2 c. (500 mL) mashed potatoes 

1-to-2 c. (250 mL-to-500 mL) diced, cooked turkey

One 15-oz. (45 mL) can cream-style corn

One 12-oz. (37 mL) can evaporated milk or ¾ c. light cream

1-to-1-½ tsp. 5 mL-to-7.5 mL) 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: See One Click: How to Make Poultry Stock or use commercially made stock. For more recipes using leftover turkey, see One Click: Turkey.