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Turkey Chowder

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“Originally chowders were made only with seafood. But this style of thick, potatoey, almost stew-like soup has often been adapted for other ingredients. One of the more common adaptations is turkey chowder, undoubtedly a result of the continual search for ways to use Thanksgiving leftovers.”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small saucepan of boiling water, blanch the salt pork for 5 minutes. Drain well and pat dry.
  2. In a soup pot or large saucepan, melt the butter over medium-high heat. Add the salt pork and onions, and saute, stirring frequently, for 10 minutes.
  3. Add the flour and cook, stirring, until the flour is lightly browned, about 1 minute. Gradually stir in the chicken broth, increase the heat to high, and bring to a boil. Add the potatoes and thyme, reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 15 minutes.
  4. Add the turkey, red bell pepper, peas, and milk, and cook for another 5 minutes to heat through. Ladle the chowder into individual bowls, sprinkle each serving with the parsley, and serve hot.

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