Turkey Chowder


	Turkey Chowder


	Cooked turkey combined with potatoes, carrots, zucchini, whole kernel corn, white onion, celery, margarine, in a dry white wine and chicken broth base and seasoned with salt and pepper.

	Ingredients -

	1 large White Onion, chopped 2 stalks Celery, sliced 5 tablespoons Margarine 1/3 cup All-Purpose Flour 1 teaspoon Salt 1/4 teaspoon Pepper 3 (14.5 oz) cans Chicken Broth 2 medium Potatoes, diced 2 medium Carrots, sliced 2 medium Zucchini, cubed 1 (15.25 ounces) can Whole Kernel Corn, drained 2 cups Cooked Turkey, bite size pieces 1/2 cup Dry White Wine 1 tablespoon Parsley Flakes

	Preparation:

	1. In a large stockpot or Dutch oven, saute white onion and celery until soft. 2. Stir in all-purpose flour, salt and pepper. 3. Gradually stir in chicken broth and bring to gentle boil. 4. Add diced potatoes and sliced carrots and simmer 15 minutes. 5. Stir in zucchini, corn, cooked turkey, dry white wine, and parsley flakes. 6. Simmer 1 half hour. Stir occasionally.

	Variations and Recipe Ideas:

Cooking Tip

Chicken Broth

Substitute 5 cups homemade turkey stock for the 2 cans of chicken broth for a slightly different taste to this fine chowder. Turkey stock is easy to make using leftover turkey or with inexpensive turkey parts purchased in the supermarket.