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  • Leftover Turkey Chowder

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    Leftover Turkey Chowder
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 Tbsp. rendered bacon fat
    • 2 lrg leeks, white part only finely minced
    • 2 x carrots peeled, diced
    • 2 x celery stalks diced
    • 2 x potatoes peeled, diced
    • 1/2 c. diced sweet red pepper
    • 2 c. diced cooked turkey
    • 2 c. sliced mushrooms
    • 1 tsp dry thyme
    • 1/2 tsp grnd sage
    • 1/2 tsp crumbled rosemary
    • 1 x bay leaf
    • 1 quart turkey or possibly chicken broth Salt to taste Freshly-grnd black pepper to taste
    • 1 Tbsp. cornstarch
    • 1 c. cool lowfat milk

    Directions

    1. Heat fat in large soup pot set over medium heat. Add in leeks, carrots, celery, potatoes, red pepper and turkey and cook till vegetables are tender.
    2. Add in mushrooms, thyme, sage, rosemary and bay leaf. Cook and stir till mushrooms are tender. Add in broth. Season to taste with salt and pepper and simmer 20 min. Remove bay leaf.
    3. Dissolve cornstarch in lowfat milk and stir into soup. Bring to boil. Remove from heat and serve.
    4. This recipe yields 4 servings.

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