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Turkey Chowder Recipe
|Cubed potatoes||2 Cup (32 tbs)|
|Frozen baby lima beans||10 Ounce (1 Package)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Water||2 Cup (32 tbs)|
|Canned tomatoes||16 Ounce, cut up, juice reserved|
|Canned cream of chicken soup||10 1⁄2 Ounce (1 Can)|
|Chopped cooked turkey||1 1⁄2 Cup (24 tbs)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
Calories 215 Calories from Fat 64
% Daily Value*
Total Fat 7 g11%
Saturated Fat 3 g14.9%
Trans Fat 0 g
Cholesterol 22.2 mg
Sodium 456.3 mg19%
Total Carbohydrates 29 g9.8%
Dietary Fiber 4.8 g19.4%
Sugars 2 g
Protein 11 g21.2%
Vitamin A 13.3% Vitamin C 35%
Calcium 10% Iron 13.4%
*Based on a 2000 Calorie diet
Blend water with tomatoes and juice.
Add to vegetables.
Cook, covered, for 35 to 40 minutes or until vegetables are tender.
Add cream of chicken soup and turkey; simmer for 15 minutes.
If desired, sprinkle each bowl of chowder with 1 tablespoon shredded cheese.
Makes 8 servings.