Creamy Turkey Chowder
Creamy Turkey Chowder is a main course that serves 6. Watching your figure? This gluten free recipe has 446 calories, 19g of protein, and 24g of fat per serving. For $2.37 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. 24 people were impressed by this recipe. Head to the store and pick up onion, vegetable stock, celery, and a few other things to make it today. It is brought to you by Faithfully Gluten Free. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 77%, which is good. If you like this recipe, you might also like recipes such as Turkey Chowder, Creamy Salmon Chowder, and Creamy Cauliflower Chowder.
Servings: 6
Ingredients:
1 lb (about 3 cups) Baby Boomer potatoes, quartered or halved
2 carrots, diced
2 stalks celery, diced
3 tablespoons (45 ml) cornstarch
2 teaspoons (10 ml) dried parsley
1/2 teaspoon (2.5 ml) dried thyme
2 Tablespoons (30 ml) chopped fresh sage
1 cup (250 ml) frozen corn
1 1/2 cups (375 ml) milk (3% milk will make it creamier)
1 small onion, diced
salt & pepper to taste
2 cups (500 ml) diced turkey or chicken
1/4 cup (125 ml) unsalted butter
4 cups (1L) gluten free chicken or vegetable stock
Equipment:
dutch oven
Cooking instruction summary:
In a Dutch oven over medium-high heat, melt the butter. Add the onion, celery and carrot. Saute, stirring frequently, until the onions are translucent (about 5 minutes).Stir in the cornstarch, until no lumps remain.Add the chicken/vegetable stock, and bring up to a boil, stirring frequently. Once the mixture reaches a boil, the cornstarch will thicken it.Add the potatoes, turkey, corn, parsley, and thyme. Cover, and bring the mixture back up to a boil. Once it has reached a boil, reduce the heat so that it is just simmer. Simmer, stirring frequently, until the potatoes are tender (about 15-20 minutes).Add the milk and fresh sage. Bring the soup back up to a simmer, but do not boil. Season with salt and pepper to taste.
Step by step:
1. In a Dutch oven over medium-high heat, melt the butter.
2. Add the onion, celery and carrot.
3. Saute, stirring frequently, until the onions are translucent (about 5 minutes).Stir in the cornstarch, until no lumps remain.
4. Add the chicken/vegetable stock, and bring up to a boil, stirring frequently. Once the mixture reaches a boil, the cornstarch will thicken it.
5. Add the potatoes, turkey, corn, parsley, and thyme. Cover, and bring the mixture back up to a boil. Once it has reached a boil, reduce the heat so that it is just simmer. Simmer, stirring frequently, until the potatoes are tender (about 15-20 minutes).
6. Add the milk and fresh sage. Bring the soup back up to a simmer, but do not boil. Season with salt and pepper to taste.
Nutrition Information:
covered percent of daily need
