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Turkey Chowder Recipe
|Cubed peeled potatoes||2 Cup (32 tbs)|
|Frozen baby lima beans||10 Ounce (1 Package)|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Water||2 Cup (32 tbs)|
|Cream of chicken soup||1 Can (10 oz)|
|Canned tomatoes||16 Ounce, cut up|
|Chopped cooked turkey||1 1⁄2 Cup (24 tbs)|
|Poultry seasoning||1⁄2 Teaspoon|
|Garlic salt||1⁄4 Teaspoon|
|Shredded natural cheddar cheese||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1715 Calories from Fat 507
% Daily Value*
Total Fat 57 g87.3%
Saturated Fat 23.7 g118.4%
Trans Fat 0 g
Cholesterol 176.8 mg
Sodium 3946.5 mg164.4%
Total Carbohydrates 236 g78.8%
Dietary Fiber 39 g156%
Sugars 16.3 g
Protein 85 g169.6%
Vitamin A 107.5% Vitamin C 280.3%
Calcium 82.2% Iron 111.6%
*Based on a 2000 Calorie diet
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.