Description
This chowder is a warm embrace on chilly nights, combining leftover turkey with fresh vegetables and rich cream for a satisfying meal that’s perfect for the whole family.
Ingredients
Scale
- 4 tbsp unsalted butter
- 1 onion, chopped
- 2 celery stalks, diced
- 1 carrot, diced
- 2 cloves garlic, minced
- 1/2 tsp dried sage
- 3-4 sprigs fresh thyme or 1/2 tsp dried
- 3 tbsp flour
- 7 cups turkey stock
- 2 bay leaves
- 2 potatoes, diced
- 3 cups cooked turkey, shredded
- 1.5 cups frozen vegetable mix
- 1 cup double cream
- Salt and pepper to taste
- 1 tbsp fresh parsley, chopped
Instructions
- Melt butter in a large pot over medium heat.
- Sauté onion, celery, and carrot for 5 minutes until softened.
- Add garlic, sage, and thyme; stir for 30 seconds.
- Sprinkle flour over vegetables, stirring to coat, and cook for 2 minutes.
- Gradually whisk in turkey stock; add bay leaves and bring to a simmer.
- Add diced potatoes, turkey, and frozen veggies; simmer for 15 minutes.
- Stir in cream and season with salt and pepper; add parsley before serving.
Notes
Let chowder rest for 10 minutes before serving for richer flavors.
Use room temperature stock to prevent temperature shock.
Adjust thickness with extra stock or cream as needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 6g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 75mg