Turkey Chowder

Description
When roasting turkey breasts, double the amount so you’ll have quick and easy leftovers for soups, salads, etc. Make the poultry-based chowder bolder by adding other herbs and spices while it then keeps a red-hot, savory aroma with the real turkey and vegetables.

Ingredients

 * 2 cups chopped, cooked, or roasted turkey
 * 2 tbsp. butter
 * 1 small onion, diced, red, white, or yellow only
 * 1 celery stalk, diced
 * 1 carrots, diced
 * 2 tbsp. all-purpose flour
 * 3 cups chicken or turkey broth
 * 1 large potato, peeled and diced
 * ¾ cup frozen corn
 * ½ tsp. dried thyme

Directions

 * 1) In a frying pan, heat butter and cook onion, celery, and carrots for 1 minute.
 * 2) Remove from heat and add flour.
 * 3) Stir and cook on low heat for 1 minute.
 * 4) Add stock and bring to a boil.
 * 5) Add turkey, potato, corn and thyme. Cook over low heat 15 minutes, or until the potato is cooked.
 * 6) Season with salt and pepper to taste. Serve hot and plain or with other main dishes or side dishes but spoon or scoop the poultry-based chowder in a fresh, large bowl.

Nutritional Info
Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 4 tablespoons or 4 scoops per bowl