Turkey Chowder

Author: A Passionate Plate

Serves: 10-12

Ingredients

• 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

Instructions

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