Turkey chowder

A quick and tasty recipe idel to use that cooked turkey, if there is still any left after the Sunday roast or the holiday celebration.

1 tablespoon butter

4 ounces bacon (streaky bacon, chopped)

1 onion (chopped)

2 carrot (peeled and sliced)

3 potato (medium sized, peeled and diced)

2 cups broth (turkey giblet stock)

1 1⁄2 cups turkey (cooked turkey meat, chopped)

1 cup peas

1 tablespoon cornstarch

1 1⁄4 cups milk

seasoning (to taste, ground black pepper)

parsley (fresh leaves, chopped, for garnish)

Heat the butter in a large pan and fry bacon, onions and carrots for about 5 minutes, or until onion becomes transparent.

Add the potatoes and turkey giblet stock, cover and bring to the boil. Simmer for about 15 minutes.

Incorporate peas and cooked turkey. Bring to the boil once more and simmer 10-15 minutes more.

Mix the cornstarch with a little of the milk. When it is turned into a paste, add the remaining milk and mix well.

Stir the milk and cornstarch mix into the pan, mixing well.

Season, and bring back to the boil, stirring constantly. Simmer for 2-5 minutes.

Distribute the hot soup among individual soup bowls, garnish with parsley and serve.

Total time

1 hour

Cooking time 40 minutes

Preparation time 20 minutes

Yield

4 servings

easy, poultry, soup

appetizer, leftovers, comfort food

New England food recipes
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