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Nutrition Facts
Serving Size 1 (145g) Recipe makes 8 servings The following items or measurements are not included below: turkey broth
Calories 214
Calories from Fat 131		(61%)
Amount Per Serving		%DV
	Total Fat 14.6g	22%
	Saturated Fat 8.6g	42%
	Monounsaturated Fat 3.9g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 64mg		21%
Sodium 184mg		7%
Potassium 300mg		8%
Total Carbohydrate 8.2g		2%
	Dietary Fiber 1.0g	4%
	Sugars 1.3g
Protein 13.0g		25%
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Turkey Chowder

Recipe #73348 | 1½ hours | 20 min prep | add private note

⁽⁵⁸⁾ RATE IT NOW Print Recipe

By: barefootcountrygirl
Oct 15, 2003

I tried this chowder after an ice skating party, and when I went back for more it was long gone. It is rich and creamy and absolutely melts in your mouth. It is expected and devoured at every family gathering I have, there is never any left over, and always people asking for more.

SERVES 8 -10 (change servings and units)

Ingredients

1 cup finely chopped green onion
1 cup finely chopped carrot
1 cup finely chopped celery
1/4 cup butter
1/4 cup flour
2 cups turkey broth or chicken bouillon
2 cups half-and-half
1/4 teaspoon salt
1/8 teaspoon white pepper
1 dash cayenne pepper
2 cups diced cooked turkey (canned turkey works just as well, I use about four of those "tunafish" sized cans)

Directions

1
Saute onions, carrots, celery in butter until soft but not brown.
2
Blend in flour.
3
Gradually stir in broth, then half& half.
4
Cook, stirring constantly, until mixture thickens.
5
Stir in salt, pepper, cayenne, and turkey.
6
Stir a few minutes until turkey is heated through.
7
Devour!

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Featured Reviews for This Recipe

From: Helen1

On Oct 20, 2009

Excellent recipe! I used leftover Thanksgiving turkey and 1/2 a spanish onion instead of a green one. This is a keeper!

1 person found this review helpful

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From: Mickey in MN

On Oct 6, 2009

Comfort food! I need to put this next to my roast turkey recipe for leftover turkey.

1 person found this review helpful

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From: Roosie

On Jan 27, 2004

I improvised a bit with this- adding chopped red bell pepper, corn, a small finely chopped potato, and some other spices (primarily thyme and curry). I also used 2% milk in lieu of half-and-half, which worked just fine and added the couple Tbs of gravy that we had left over from cooking the turkey. Oh- I also used between 1 and 1.5 cups of turkey instead of two (all I had) and it was plenty, especially with the additional veggies I added. The thing I like about chowders and soups in general is that you can fiddle a lot with the recipe with excellent results. Anyhow, this is a great basic recipe and a terrific and a little non-traditional way to use up leftover turkey! Thanks for posting.

13 people found this review helpful

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From: Che~Sara`

On Nov 29, 2005

YUM!!!!! We loved this soup!!! I did add a little more chicken broth and 3 medium size potatoes and WOW. Will definitely make again and forwarded this recipe to a couple of my friends as well. Thanks!

8 people found this review helpful

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