Turkey Soup: Turkey Chowder

posted by Becky 01-01-101 10:05 PM

Turkey Chowder
source: The Good For You Soups and Stews Cookbook

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

8 cups turkey stock
2 cups nonfat milk
5 medium potatoes, peeled and diced or leftover mashed potatoes
3 carrots, peeled and diced
3 celery stalks, diced
1 up frozen lima beans
2 oz. small shell noodles
2 cups slivered fresh chard
1 cup fresh or frozen peas
turkey meat from carcass
1/4 cup chopped parsley
1 tsp. dried marjoram
1 tsp. fresh pepper
salt to taste
1 cup lite evaporated milk
2 tbsp. arrowroot mixed with 4 tbsp. water, optional

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 you can 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.

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