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Delicious Turkey Chowder

Contributed By: Alta | See all of Alta's recipes
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Active Time:  30 Minutes
Total Time:  45 Minutes
This chowder has been passed down in my family for years. Each of us have put our own special twist on it making it better as time goes by. My addition is the hint of sage added in at the end. It is the most asked for recipe in my collection!
2 large turkey legs or thighs
1 bunch of fresh carrots, rinsed and thinly sliced (about 2 cups)
1 celery stalk, rinsed and thinly sliced (about 2 cups)
1 large sweet yellow onion, peeled and diced
3 large yellow or white potatoes, rinsed and diced small
1/4 cup fresh chopped parsley, divided
1 large bag frozen whole kernal corn (2 to 3 cups)
1 1/2 cups Velvetta cheese food, cubed
2 tablespoons chicken flavored bouillon paste or powder
2 tablespoons chopped basil
1 tsp black pepper
1/8 teaspoon sage or poultry seasoning
1 can condensed milk (like Milnot)
In a large stock pot boil turkey meat in about 5 quarts of water until tender and remove turkey (leave broth in pot)

Chop your veggies while the turkey is cooking.

Bone turkey and discard skin and bones (chop and reserve meat)

Skim foam off top of turkey broth.

Add the carrots, celery, and onions to the pot and bring to boil for 10 minutes.

Add potatoes and 1/8 cup of the parsley.

Cook until potatoes are almost tender.

Stir in turkey and the remaining ingredients, except milk.

Stir chowder at medium-high heat until cheese is melted and flavors have mingled nicely.

Stir in remaing 1/8 cup of parsley and the milk (Milnot)

Taste soup and add more Chicken bouillon powder to reach your desired saltiness (if desired)

Serve and enjoy!

Date Added: 09/10/2009
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