Turkey Chowder Recipe
Ingredients
| Potatoes | 2 Cup (16 tbs), pared | |
| 1 10-ounce package frozen baby lima beans | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), sliced | |
| Salt | 1/4 Teaspoon | |
| Water | 2 Cup (16 tbs) | |
| Cream of chicken soup | 1 Can (10oz), condensed | |
| 1 16-ounce can tomatoes, cut up | ||
| Cooked turkey | 1 1/2 Cup (16 tbs), chopped | |
| Poultry seasoning | 1/2 Teaspoon | |
| Garlic salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 1/2 cup shredded natural cheddar cheese | ||
Directions
In 3-quart saucepan, combine cubed potatoes, baby lima beans, chopped onion, sliced celery, and salt.
Blend water with condensed cream of chicken soup; add to vegetables in saucepan.
Cook, covered, for 35 to 45 minutes or till vegetables are tender.
Add undrained tomatoes, chopped cooked turkey, poultry seasoning, garlic salt, and pepper.
Simmer 15 minutes more.
To serve, ladle into soup bowls; sprinkle 1 tablespoon shredded cheddar cheese over each serving.
Pass crackers.
Blend water with condensed cream of chicken soup; add to vegetables in saucepan.
Cook, covered, for 35 to 45 minutes or till vegetables are tender.
Add undrained tomatoes, chopped cooked turkey, poultry seasoning, garlic salt, and pepper.
Simmer 15 minutes more.
To serve, ladle into soup bowls; sprinkle 1 tablespoon shredded cheddar cheese over each serving.
Pass crackers.
Chef
