Centennial Turkey Chowder Recipe

Name: Centennial Turkey Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: turkey; 7 to 8 c. broth (add water if necessary); 3/4 c. butter; 2 diced celery; 1 c. chopped onions; 2 c. mashed potatoes; 1 to 2 c. diced cooked turkey; 1 (19 oz.) can creamed corn; 2 (5 1/2 oz.) cans milk; 1 tsp. ground ginger (a must); salt and pepper to taste

Servings: persons

turkey
7 to 8 c. broth (add water if necessary)
3/4 c. butter
2 diced celery
1 c. chopped onions
2 c. mashed potatoes
1 to 2 c. diced cooked turkey
1 (19 oz.) can creamed corn
2 (5 1/2 oz.) cans milk
1 tsp. ground ginger (a must)
salt and pepper to taste

1
After meat has been removed, break up turkey carcass from cooker or raw turkey and put in large kettle. Cover with 2 quarts of water and bring to a boil.
2
Cover kettle.
3
Reduce heat slightly and continue to boil gently for about 2 hours.
4
Strain broth and measure.
5
There should be 7 to 8 cups.
6
Add water if necessary. Remove any bits of meat from the bones, cool and dice.
7
Add to any diced or chopped leftover turkey.
8
Try to have at least 1 cup of meat, but preferably 2 cups.

623

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: turkey, 7 to 8 c. broth (add water if necessary), 3/4 c. butter, 2 diced celery, and more.

Yes, Centennial Turkey Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Centennial Turkey Chowder

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