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Roast Turkey And Winter Vegetable Chowder Recipe
|Bacon slices||3 , diced|
|Yellow onion||12 Ounce, cut into 1/2 inch dice (1 Large Sized)|
|Celery ribs||2 Large, cut into 1/2 inch dice|
|Red potatoes||16 Ounce, peeled and cut into 1/2 inch dice (2 Large Sizes, 8 Ounces Each)|
|Butternut squash||1 Pound, peeled, halved lengthwise, seeded, and cut into winch dice (1 Butternut Squash)|
|Turkey stock/Canned low-sodium chicken broth||7 Cup (112 tbs)|
|Zucchini||5 Ounce, cut into 1/2 inch dice (1 Medium Sized)|
|Chopped deribbed swiss chard leaves||2 Cup (32 tbs)|
|Diced roast turkey||2 Cup (32 tbs) (1/2 Inch Dice)|
|Minced sage||1 Tablespoon (Fresh)|
|Fresh thyme||1 Tablespoon|
|Freshly ground pepper||To Taste|
Serving size: Complete recipe
Calories 1817 Calories from Fat 207
% Daily Value*
Total Fat 23 g36%
Saturated Fat 7.2 g36.2%
Trans Fat 0 g
Cholesterol 326.9 mg
Sodium 6352.5 mg264.7%
Total Carbohydrates 219 g72.9%
Dietary Fiber 42.1 g168.3%
Sugars 23.5 g
Protein 198 g396.4%
Vitamin A 1600.7% Vitamin C 638%
Calcium 91.2% Iron 127.2%
*Based on a 2000 Calorie diet
Remove with a slotted spoon to a plate.
Pour off all but 2 tablespoons of the bacon fat, and return the pot to medium heat.
Add the onion and celery.
Saute until the vegetables are soft, but not browned, about: 3 to 5 minutes.
Add the potatoes, squash, and turkey stock.
Bring to a boil, and reduce the heat to a simmer.
Partially cover the pot, and cook until the potatoes are tender, about 15 minutes.
Add the zucchini, Swiss chard, turkey, sage, thyme, and reserved bacon.
Cook 5 minutes longer.
Add salt and pepper to taste.