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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Smoked Turkey Chowder with SouthWest Vegetables

Source: National Turkey Federation

Creamy and smokey chowder with roasted vegetables and plenty of herbs and spices.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	2377.8

Total Carbs	241.0 g

Dietary Fiber	23.0 g

Sugars	47.1 g

Total Fat	81.6 g

Saturated Fat	33.9 g

Unsaturated Fat	14.3 g

Potassium	3362.6 mg

Protein	155.5 g

Sodium	10556.1 mg

Dietary Exchanges 81.6 Fat, 2.9 Vegetables, 18.2 Meat, 1.5 Other Carbs, 9.4 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Stock
Place turkey drumsticks, water, celery, carrots, onions, parsley, cumin, bay leaves, peppercorns and salt into a large soup kettle and bring to a boil.
Skim scum from surface, lower heat to a simmer, cover kettle and simmer for 1 hour.
Strain through a china cap reserving both stock and turkey drumsticks, but discarding vegetables and herbs.
Return stock to kettle.
Turkey
Remove turkey meat from drumsticks, discard skin and bones. Chop turkey into 4-inch dice and reserve.
Vegetables
Bring turkey broth to a boil, add sweet potatoes, onions and poblanos. Return to a boil, reduce heat and simmer for 7 minutes.
Stir in red potatoes, tomatoes, corn, black beans, salsa verde, turkey base, blackened seasonings, liquid smoke and barbecue sauce.
Stir in reserved turkey.
Return soup to a simmer.
Roux
In a skillet, melt butter, add garlic and sauté for 2 minutes until softened but not brown. Stir in flour and continue to cook for 3 minutes to make a roux.
Whisk roux into soup.
Cook soup over a low heat stirring for 2-3 minutes.
Plating and Service
Garnish each serving with a swirl of thinned sour cream and sliced scallions.