Recipe
Soup, Chili & Stew
Turkey-Vegetable Chowder
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. reduced-calorie margarine | ||
| ½ c. finely chopped onion | ||
| ¼ c. plus 1 tbsp all-purpose flour | ||
| 2 c. chicken broth | ||
| 1 ½ c. frozen mixed vegetables | ||
| 1 c. chopped cooked turkey | ||
| 2 c. 1% or fat-free milk | ||
| ½ tsp. poultry seasoning | ||
| ¼ tsp. salt | ||
| ⅛ tsp. white pepper |
Directions
- Melt margarine in a large saucepan over medium heat. Add onion. Cook 3 minutes or until tender, stirring occasionally.
- Stir in flour. Gradually add broth, stirring until well blended.
- Add mixed vegetables, turkey, milk, poultry seasoning, salt and white pepper. Bring to a boil over medium-high heat. Cook 1 minute or until thickened, stirring constantly.
Recipe Source:
Cooking Light magazine.