Turkey Veggie Chowder

Turkey Veggie Chowder

1 medium onion, finely chopped

1 large celery stalk, diced

1 garlic clove

2 T butter

1 tsp flour or corn starch

1/2 tsp salt

1/2 tsp white pepper

1/2 tsp poultry seasoning

3 C diced red potatoes (3 or 4 medium potatoes)

2 cans (14-1/2 ounces each) chicken broth (2 C homemade or from instant bouillon)

2 C cooked cubed turkey breast - *See Note

2 C frozen mixed vegetables

1 1/2 – 2 C Half ‘n Half (use 1 1/2 C first and add more if you want a more soupy consistency) ~~ (you can use 2% but it will be a thinner consistency unless you use the flour thickening method below)

In a large saucepan, sauté onion, celery and garlic in butter until tender. Add flour and seasonings, mixing well to incorporate with the mixture. Add potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in the turkey, vegetables, Cook 10-12 minutes longer or until vegetables are tender. Stir in cream; heat through (do not boil). Makes 8 One Cup servings.

*Note About Meat:  

This is really good using smoked turkey breast from the deli. Ask the deli clerk for a 1” thick slice and then cut that into small cubes. Bacon bits on top is optional and delicious.

**Flour Thickening Method:   Add 2 T flour (all-purpose or gluten free) to 2 C milk, whisking until smooth. Set aside and continue with the recipe. Make sure to whisk again before adding to the soup. You will need to simmer this longer than the cream method so the heat can thicken the milk and flour mixture)