Turkey Chowder Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings8Cuisine
CourseMethod
DishMain Ingredient
Interest Group

Ingredients

 Cubed potatoes2 Cup (32 tbs)
 Frozen baby lima beans10 Ounce (1 Package)
 Chopped onion1⁄2 Cup (8 tbs)
 Sliced celery1⁄2 Cup (8 tbs)
 Salt1⁄4 Teaspoon
 Pepper1⁄8 Teaspoon
 Water2 Cup (32 tbs)
 Canned tomatoes16 Ounce, cut up, juice reserved
 Canned cream of chicken soup10 1⁄2 Ounce (1 Can)
 Chopped cooked turkey1 1⁄2 Cup (24 tbs)
 Shredded cheddar cheese1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

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

Directions

Combine potatoes, lima beans, onion, celery, salt and pepper in a 3-quart saucepan.
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.
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