Description Edit

When roasting turkey breasts, double the amount so you’ll have quick and easy leftovers for soups, salads, etc. Make the poultry-based chowder bolder by adding other herbs and spices while it then keeps a red-hot aroma with the real turkey and vegetables.

Ingredients Edit

Directions Edit

  1. In a frying pan, heat butter and cook onion, celery, and carrots for 1 minute.
  2. Remove from heat and add flour.
  3. Stir and cook on low heat for 1 minute.
  4. Add stock and bring to a boil.
  5. Add turkey, potato, corn and thyme. Cook over low heat 15 minutes, or until the potato is cooked.
  6. Season with salt and pepper to taste. Serve hot and plain or with other main dishes but spoon or scoop the poultry-based chowder in a large bowl.

Nutritional Info Edit

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 4 tablespoons or 4 scoops per bowl