Food
Turkey Chowder
By Yankee Magazine|Sep 18 2007|
Follow any outdoor winter activities with steaming bowls of this rich, chunky chowder.
Yield
Serves 6-8
Ingredients
2 quarts turkey stock
2 potatoes, peeled and chopped
2 carrots, peeled and chopped
1 onion, peeled and chopped
2 stalks celery, chopped
1 tablespoon chopped parsley
1 cup milk
1 cup cream
1 cup diced, cooked turkey meat
Salt and pepper to taste
Instructions
Combine stock, potatoes, carrots, onion, celery, and parsley in soup kettle. Simmer, partially covered, 15 minutes or until vegetables are tender. Add milk, cream, and turkey. Season with salt and pepper. Heat thoroughly.
