Turkey Chowder
1 Tbs olive oil
1 onion peeled and chopped
2 Cloves garlic peeled and crushed
12 oz red skinned potatoes peeled and diced
1 red bell pepper seeded and chopped
2 Tbs all-purpose flour
3 cups turkey stock
10 oz cooked turkey diced
2 oz sweet corn kernels
salt to taste
freshly ground black pepper to taste
1/4 cup light cream or table cream
2 Tbs freshly chopped parsley
Heat the oil in a large saucepan. Gently saute the onion, garlic
and potatoes for 5 minutes, stirring occasionally. Add red pepper
and saute for 2 more minutes.
Sprinkle flour onto vegetables and stir to blend well. Cook for 2
minutes. Remove pan from the heat and gradually stir in the stock.
Return pan to heat and bring to a boil, reduce heat to low and
simmer for 10 minutes. Add diced turkey and corn.
Add salt and pepper to taste and continue to simmer for 5-8 minutes
or until potatoes are cooked and turkey is piping hot.
Stir in cream and adjust seasonings.
Serve in warm soup bowls and sprinkle each portion with chopped
parsley.
Servings: 6
B-man
