Turkey Chowder

by | Nov 25, 2013 | 0 comments

Turkey-Chowder2[1]Author: A Passionate Plate

Serves: 10-12


  • 3 cups each diced carrot, celery, onion and potato
  • 3 Tbsp. olive oil
  • ¼ cup flour
  • 2 quarts chicken stock
  • 1 lb. bag frozen corn
  • 4 cups cooked turkey, diced
  • 3 Tbsp. soy sauce
  • 3 cups shredded cheddar cheese
  • 1 can evaporated skim milk
  • 1 tsp. crushed red pepper
  • 2 Tbsp. fresh thyme, chopped


  1. In a large Dutch oven, heat the olive oil over medium heat. Stir in the carrot, celery, onion and potato and cook until tender, about 4 minutes.
  2. Sprinkle the flour over the vegetables and cook, stirring constantly, for about 3 minutes, or until the flour is nice and golden brown.
  3. Whisk in the chicken stock and bring to a boil.
  4. Stir in the corn, turkey, soy sauce, cheese, milk and pepper. Bring back to a boil, then reduce heat and simmer, uncovered, for 5 minutes.
  5. Add the thyme and adjust seasonings, as necessary. Serve immediately or wait until it is cooled off and store in individual portions in the freezer

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