Turkey Chowder
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 276.7
- Total Fat: 9.2 g
- Cholesterol: 46.0 mg
- Sodium: 1,103.6 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 4.1 g
- Protein: 17.6 g
View full nutritional breakdown of Turkey Chowder calories by ingredient
Number of Servings: 6
Ingredients
-
4 tbl butter
4 tbl flour
3 cups cubed cooked turkey (about 3/4 pound)
2 cups chopped white onion
4 cups canned low sodium chicken broth
1 lb small red potatoes, unpeeled and quartered
1/2 teaspoon thyme
3 cups cubed cooked turkey (about 3/4 pound)
1 medium red bell pepper, diced (about 1 cup)
1 cup frozen peas
1 1/2 cups milk
1/4 cup chopped fresh parsley
Directions
In a soup pot or large saucepan, melt the butter over medium-high heat. Add onions, and saute, stirring frequently, for 10 minutes.
Add the flour and cook, stirring, until the flour is lightly browned, about 1 minute. Gradually stir in the chicken broth, increase the heat to high, and bring to a boil.
Add the potatoes and thyme, reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 15 minutes.
Add the turkey, red bell pepper, peas, and milk, and cook for another 5 minutes to heat through.
Ladle the chowder into individual bowls, sprinkle each serving with the parsley, and serve hot.
Number of Servings: 6
Recipe submitted by SparkPeople user NANPETE.
Add the flour and cook, stirring, until the flour is lightly browned, about 1 minute. Gradually stir in the chicken broth, increase the heat to high, and bring to a boil.
Add the potatoes and thyme, reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 15 minutes.
Add the turkey, red bell pepper, peas, and milk, and cook for another 5 minutes to heat through.
Ladle the chowder into individual bowls, sprinkle each serving with the parsley, and serve hot.
Number of Servings: 6
Recipe submitted by SparkPeople user NANPETE.