Turkey Chowder Recipe

Name: Turkey Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices bacon, coarsely chopped; 2 cups chopped onions; 1 lb russet potato, cut into 1/2 inch pieces; 1 ½ cups milk (I used 2%); ½ cup half-and-half; 1 cup canned low sodium chicken broth; ⅔ cup condensed cream of mushroom soup; 2 tablespoons chopped fresh Italian parsley; 1 teaspoon garlic powder; 2 ½ cups cooked turkey; salt and pepper

Servings: persons

4 slices bacon, coarsely chopped
2 cups chopped onions
1 lb russet potato, cut into 1/2 inch pieces
1 ½ cups milk (I used 2%)
½ cup half-and-half
1 cup canned low sodium chicken broth
⅔ cup condensed cream of mushroom soup
2 tablespoons chopped fresh Italian parsley
1 teaspoon garlic powder
2 ½ cups cooked turkey
salt and pepper

1
Cook bacon in heavy large saucepan over medium heat until crisp.
2
Drain bacon on paper towel.
3
Pour off all but 2 tablespoons drippings from pan.
4
Increase heat to medium-high.
5
Add onions and saute until tender, about 5 minutes.
6
Mix in potatoes,milk, broth, cream of mushroom soup, garlic powder and 1 tablespoon parsley.
7
Bring to boil.
8
Reduce heat to medium-low and simmer until potatoes are tender.
9
Stirring occasionally.
10
Add turkey meat, bacon and remaining parsley.
11
'.
12
Simmer until heated through.
13
Season with salt and pepper to taste.

750

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: 4 slices bacon, coarsely chopped, 2 cups chopped onions, 1 lb russet potato, cut into 1/2 inch pieces, 1 ½ cups milk (I used 2%), and more.

Yes, 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.

Turkey Chowder

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