Turkey Vegetable Chowder
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This creamy chowder can be made with whatever you happen to have hanging around your refrigerator. Got some leftover turkey or chicken? Use it. How about that poor old potato? Throw it in. Add a handful of frozen peas or corn. It's your chowder now, baby.
- 1 tbsp vegetable oil
- 1 medium onion , chopped
- 2 stalks celery , sliced
- 2 cups chicken broth , (homemade, canned or from cubes)
- 1/2 tsp thyme , crumbled
- 1 cup diced potato , (raw or cooked)
- 1 cup diced roast turkey , (or chicken)
- 2 cups milk
- 3 tbsp flour
- salt , to taste
- black pepper , to taste
- Heat the vegetable oil in a medium saucepan. Add the onion and celery, and cook, stirring, over medium heat until the vegetables are beginning to soften – about 5 minutes. Add the chicken broth, thyme and raw potato (if you’re using it). Bring to a boil and let cook, stirring occasionally, until the potato is tender – about 10 minutes. If you’re using cooked potato, add it to the broth after 5 minutes, along with the diced turkey or chicken. Allow it to come to a simmer for a couple of minutes.
- Meanwhile, have your child whisk together the milk and the flour until there are no lumps. Pour this mixture into the saucepan and cook, stirring almost constantly, until it thickens and comes to a boil. Let simmer for a minute or two, then adjust seasoning with salt and pepper. Serve or pour into a Thermos immediately, or refrigerate to be reheated later.