Turkey Chowder
List of Ingredients
Turkey Chowder
source: The Good For You Soups and Stews Cookbook
Stock:
1 turkey carcass
water to cover
1 whole onion, peeled and cut in half
4 whole celery stalks, with leaves attached
1 carrot, scrubbed and cut in fourths
4 whole cloves garlic
1 bay leaf
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Chowder:
8 c turkey stock
2 c nonfat milk
5 medium potatoes, peeled and diced or leftover mashed potatoes
3 carrots, peeled and diced
3 celery stalks, diced
1 c frozen lima beans
2 oz small shell noodles
2 c slivered fresh chard
1 c fresh or frozen peas
turkey meat from carcass
1/4 c chopped parsley
1 tsp dried marjoram
1 tsp fresh pepper
salt to taste
1 c lite evaporated milk
2 tbsp arrowroot mixed with 4 tbsp water, optional
Recipe
Totally remove skin from carcass and put in a stock pot. Cover with water,
add onion, celery, carrot, garlic and bay leaf. Cover and cook 2 hours.
Remove carcass and strain liquid. Remove as much turkey meat as youc an
and save. Refrigerate stock overnight and remove fat from top in the
morning.
Put stock, milk, potatoes, carrots and celery in a soup pot. Cook 30 minutes.
Add lima beans, noodles, chard, peas, turkey meat, parsley, marjoram, and
pepper. Cook 20 more minutes.
Remove from heat, season with salt if desired, stir in evaporated milk. Return
to heat, stir well. Cook on low heat for 3 minutes. Do not let boil.
Thicken with arrowroot mixture if a thicker chowder is desired.
Notes:
Needs salt! I may add a little onion next time.
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