Turkey Chowder



4 1/2 quarts or 12 to 15 servings

Recipe from

Oxmoor House


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


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.