DMC's Turkey Chowder (2cups= serving) kec

1 turkey carcass (skeleton leftover from Thanksgiving) along with leftover meat, approximately 1 lb chopped
3 quarts water
1 large onion, diced large (approximately 1 cup)
1 large potato, diced large
3 stalks of celery, diced large
3 medium carrots, diced large
1 can lima beans, drained and rinsed (approx 1.5 cups)
1 can corn, drained
1 can peas, drained
4 Tbsp. chicken bouillon
1 tsp low sodium chicken bouillon (if available)
1 Tbsp. dried parsley
1 tsp whole black peppercorns (or to taste)
1/4 tsp garlic powder
1 bay leaf

In an 8 qt soup pot, boil the turkey carcass in the 3 quarts of water, for 1 hour, then remove the bones. Using a ladle, skim the foam and fat off the top of the cooking liquid. While the turkey cools, add all of the vegetables and seasonings. Remove the turkey from the bones, shred it, and return it (along with any leftover meat (totalling 1 lb) to the pot along with one or two of the large leg bones for flavor. Let it come to a boi. Then reduce it to a simmer, and let it simmer, covered with a lid, for 2 hours until the soup boils down to the desired taste. When the soup is done, serve with grated parmesan cheese. (Parmesan cheese is optional and is not calculated in the nutritional information.)
If you are unable to find low sodium chicken bouillon, you may need to add a little bit more of the regular bouillon. Add any additional bouillon to taste, if necessary. This recipe makes approximately 16 (2 cup) servings.

Number of Servings: 16

Recipe submitted by SparkPeople user KECDMC.