Turkey Chowder


  • 1 turkey carcass
  • 4 quarts water
  • 1 cup butter
  • 1 cup flour
  • 3 chopped onions
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 2 medium red potatoes, diced
  • 1 cup rice, uncooked
  • 2 teaspoons salt
  • 3/4 teaspoon pepper
  • 8 ounce-package Neufchatel cheese (cream cheese)
  1. Place turkey carcass and water in a large Dutch oven; bring to a boil.
  2. Cover, reduce heat, and simmer 1 hour. Remove carcass from broth and pick meat from bones.
  3. Set broth and meat aside. Measure broth; add water (or chicken broth) to broth, if necessary, to measure 3 quarts.
  4. Heat butter in Dutch oven; add flour, and cook over medium heat for 5 minutes, stirring constantly.
  5. Stir chopped onions, carrots, celery, and potatoes into roux; cook over medium heat 10 minutes, stirring often.
  6. Add reserved 3 quarts broth, turkey, rice, salt and pepper; bring mixture to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender.
  7. Add cheese which has been cut up into chunks. Cook chowder until thoroughly heated and all cheese is melted.


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