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Smoked Turkey Chowder with SouthWest Vegetables
Source: National Turkey Federation

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

Prep Time: 2 hours
Cook Time: 0 minutes
Difficulty: Easy

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
6 Fat , 3 Vegetables , 18 1/2 Meat , 1 1/2 Other Carbs , 9 1/2 Starch
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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Ingredients Directions
  1. Stock
  2. Place turkey drumsticks, water, celery, carrots, onions, parsley, cumin, bay leaves, peppercorns and salt into a large soup kettle and bring to a boil.
  3. Skim scum from surface, lower heat to a simmer, cover kettle and simmer for 1 hour.
  4. Strain through a china cap reserving both stock and turkey drumsticks, but discarding vegetables and herbs.
  5. Return stock to kettle.
  6. Turkey
  7. Remove turkey meat from drumsticks, discard skin and bones. Chop turkey into 4-inch dice and reserve.
  8. Vegetables
  9. Bring turkey broth to a boil, add sweet potatoes, onions and poblanos. Return to a boil, reduce heat and simmer for 7 minutes.
  10. Stir in red potatoes, tomatoes, corn, black beans, salsa verde, turkey base, blackened seasonings, liquid smoke and barbecue sauce.
  11. Stir in reserved turkey.
  12. Return soup to a simmer.
  13. Roux
  14. 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.
  15. Whisk roux into soup.
  16. Cook soup over a low heat stirring for 2-3 minutes.
  17. Plating and Service
  18. Garnish each serving with a swirl of thinned sour cream and sliced scallions.

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