Turkey Chowder Recipe
Ingredients
| Potatoes | 2 Cup (16 tbs), cubed | |
| 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 | |
| Pepper | 1/8 Teaspoon | |
| Water | 2 Cup (16 tbs) | |
| 1 16-ounce can tomatoes, cut up, reserve juice | ||
| Cream of chicken soup | 1 10 1/2 Ounce | |
| Cooked turkey | 1 1/2 Cup (16 tbs), chopped | |
| Shredded Cheddar cheese | 1/2 Cup (16 tbs) | |
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.
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.
Chef
