ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Turkey Chowder

Yield 4 1/2 quarts or 12 to 15 servings

Ingredients

  • 1 large onion, thinly sliced
  • 2 stalks celery, sliced
  • 1/4 cup plus 1 tablespoon butter or margarine
  • 1/4 cup plus 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 1/2 cups turkey or chicken broth
  • 2 medium potatoes, peeled and cubed
  • 2 medium carrots, scraped and sliced
  • 2 medium zucchini, cubed
  • 1 (10-ounce) package frozen whole kernel corn
  • 2 cups chopped turkey
  • 1/2 cup dry white wine
  • 2 tablespoons chopped fresh parsley

How to Make It

  1. Sauté onion and celery in butter in a large Dutch oven until tender. Remove from heat; blend in flour, salt, and pepper. Gradually stir in broth; bring to a boil. Add potatoes and carrots; cover and simmer 15 minutes. Add next 4 ingredients; simmer 25 to 30 minutes, stirring occasionally. Stir in parsley.

Oxmoor House Homestyle Recipes