Turkey Chowder

1. 1

   In a small saucepan of boiling water, blanch the salt pork for 5 minutes.

2. 2

   Drain well and pat dry.

3. 3

   In a soup pot or large saucepan, melt the butter over medium-high heat.

4. 4

   Add the salt pork and onions, and saute, stirring frequently, for 10 minutes.

5. 5

   Add the flour and cook, stirring, until the flour is lightly browned, about 1 minute.

6. 6

   Gradually stir in the chicken broth, increase the heat to high, and bring to a boil.

7. 7

   Add the potatoes and thyme, reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 15 minutes.

8. 8

   Add the turkey, red bell pepper, peas, and milk, and cook for another 5 minutes to heat through.

9. 9

   Ladle the chowder into individual bowls, sprinkle each serving with the parsley, and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.