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

Learn more on this topic

Related Blog Posts

Join the conversation

Leave a Comment


Submit a Comment

Your email address will not be published. Required fields are marked *


Join for notifications on events, campaigns, & news