Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roast Turkey and Winter Vegetable Chowder Recipe
    Lost? Site Map

    Roast Turkey and Winter Vegetable Chowder

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Ian Magary's Note:

    Great for using up those Thanksgiving and Christmas leftovers

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a heavy 6 to 8 quart saucepan, cook bacon over medium heat, stirring frequently until browned. Remove with a slotted spoon to plate. Set aside. Pour off all but 2 Tablespoons of the bacon fat, and return the pot to medium heat. Add the onion and celery. Sauté until the vegetables are soft, but not browned, about 3 to 5 minutes.
    2. 2
      Add the potatoes, squash, and turkey stock. Bring to a boil, and reduce the heat to a simmer. Partially cover the pot and cook until the potatoes are tender, about 15 minutes. Add the zucchini, Swiss chard (or kale), turkey, sage, thyme, and reserved bacon. Cook 5 minutes longer. Add salt and pepper to taste. Ladle the soup into warmed individual bowls or mugs and serve.

    Ratings & Reviews:

    • on February 26, 2011

      55

      This was very good, and quite simple to throw together. I had a lot going on this afternoon so I threw the potatoes, squash, onions, and broth in the crock pot and cooked them for a few hours on high. Then I added all of the remaining ingredients and let it all cook for about 30-40 minutes. It turned out great! I love butternut squash, and this soup was a great use of it. I also used collard greens instead of chard or kale as I had some to use up. Worked fine! Thanks for posting! Made for Best of 2010 tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 31, 2010

      55

      I made this chowder/stew for Spring PAC 2010 and it was delicious, hearty, and filling! Turkey breasts were on sale this week and the weather in New England has been damp and rainy, so this was perfect for a rainy day meal paired with some crusty French bread! I will definitely make this recipe agan! Thanks Ian!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Roast Turkey and Winter Vegetable Chowder

    Serving Size: 1 (204 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 143.9
     
    Calories from Fat 48
    33%
    Total Fat 5.4 g
    8%
    Saturated Fat 1.7 g
    8%
    Cholesterol 7.7 mg
    2%
    Sodium 130.4 mg
    5%
    Total Carbohydrate 22.4 g
    7%
    Dietary Fiber 3.7 g
    14%
    Sugars 4.2 g
    16%
    Protein 3.8 g
    7%

    The following items or measurements are not included:

    turkey stock

    turkey

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites