Turkey Chowder
A creamy, simple, hearty turkey chowder that doubles as a great way to use up leftover turkey.
Servings 6 Servings
Calories 429kcal
Ingredients
- 4 Tablespoons butter (55g)
- 1 large onion
- 3 large cloves garlic
- 6 Tbsp all-purpose flour (50g)
- 4 cups chicken stock
- 3 cups white potatoes diced smaller than ½ inch (465g)
- 1 cup sliced carrots about 1 large carrot (115g)
- 3 cups cooked, shredded turkey (375g)
- 2 ½ cups frozen sweet corn (350g)
- 1 ½ cups heavy cream (355ml)
- 4 oz canned mild or medium chili peppers (113g)
- 1 teaspoon smoked paprika
- ½ teaspoon poultry seasoning
Instructions
- In a large, heavy-bottomed pot (preferably a cast iron dutch oven), melt butter over medium-high heat.
- Add onion and cook until soft, about 5 minutes.
- Add garlic and cook, stirring frequently, until fragrant (about 30 seconds).
- Sprinkle the contents of the pot with the flour and stir until smooth, about 1 minute.
- Add chicken stock, potatoes, and carrots, and bring to a boil, scraping the bottom of the pan.
- Add remaining ingredients, return to boil and cook for 5 minutes, stirring occasionally.
- Reduce heat and simmer 30 minutes.
- Serve.
Nutrition
Serving: 1serving | Calories: 429kcal | Carbohydrates: 29g | Protein: 9g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 106mg | Sodium: 331mg | Potassium: 723mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1272IU | Vitamin C: 15mg | Calcium: 84mg | Iron: 5mg