Turkey Chowder
To reduce fat, use flavored vinegars when sautéing meats and vegetables. They will add flavor to the dish and tend to blend well with almost any recipe.
SERVES 10
INGREDIENTS
- 1 onion
- 2 stalks celery
- 1 green bell pepper
- 3 carrots
- 3 russet potatoes
- 2 tablespoons butter
- 2 cups Giblet Broth or Basic Chicken Broth
- 3 cups cooked turkey, cubed
- 1 cup corn kernels
- 3 cups milk
- ¾ teaspoon thyme
- Salt and pepper
- Fresh chopped parsley (optional)
Thinly slice the onion and celery, chop the bell pepper, slice the carrots, and dice the potatoes.
In a soup pot, heat the butter on medium heat. Add the onion and green pepper, sautéing for 4 minutes. Add the broth and the carrots, bring to a boil, reduce to a simmer, and cook for 5 more minutes.
Add the potatoes and celery, simmering the mixture for an additional 10 minutes.
Stir in the turkey, corn kernels, milk, and thyme; salt and pepper to taste. Heat gently, but thoroughly. Garnish with parsley and serve.
