Print Options:

Turkey Chowder





Yields
Makes About 3 quarts; 6 to 8 servings

Notes: Leftover turkey and mashed potatoes are the main ingredients in this quick, hearty chowder devised by Betty Jean Nichols. She prefers to use canned corn with red and green peppers, which add flecks of color to the soup.

 2 slices bacon (about 2 oz. total), chopped
 1 onion (8 oz.), peeled and chopped
 1 quart low-fat (1%) milk
 4 cups cooked mashed potatoes
 3 cups 1/2-inch chunks cooked turkey
 2 cans (11 oz. each) corn, drained (see notes)
 2 tablespoons chopped fresh cilantro
 1/2 teaspoon pepper
  Salt
Step 1
1

In a 4- to 5-quart pan over medium-high heat, stir bacon often until browned around the edges, 3 to 4 minutes. Add onion and stir often until onion is limp, about 5 minutes.

Step 2
2

Stir in milk, mashed potatoes, turkey, corn, cilantro, and pepper. Bring to a simmer and cook, stirring frequently, until soup is hot and slightly thickened, about 10 minutes. Add salt to taste. Ladle into bowls and serve immediately.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories343
% Daily Value *
Total Fat 13g17%

Saturated Fat 4.3g22%
Cholesterol 52mg18%
Sodium 572mg25%
Total Carbohydrate 36g14%

Dietary Fiber 3.2g12%
Protein 24g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.