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Manhattan Turkey Chowder

fast.cook's picture
Ingredients
  Onion 1 Cup (16 tbs), sliced
  Turkey broth/Chicken broth 3 Cup (48 tbs)
  Water 2 Cup (32 tbs)
  Garlic 1⁄2 Clove (2.5 gm), crushed
  Celery 1⁄2 Cup (8 tbs), coarsely chopped
  Parsley sprigs 4 , chopped
  Dried thyme leaves 1 Teaspoon
  Sugar 1 Dash
  Salt 1 Teaspoon
  Canned whole tomatoes 28 Ounce, drained (1 Can, 1 Pound 12 Ounce)
  Pared chopped potatoes 2 Cup (32 tbs)
  Turkey 2 Cup (32 tbs), cooked, cut into 1/2 inch pieces
  Salad oil 2 Tablespoon
Directions

MAKING
1. In a 5-quart Dutch oven, heat the oil and add the onion to the oven. Sauté on medium heat till the onions are golden. This will take five minutes
2. Add the broth, water, garlic, celery, undrained tomatoes, parsley, thyme, sugar and salt and simmer on medium heat till it is cooked through.
3. Add the potato and simmer again over medium heat for 35 minutes. Cook this covered till the potato is tender but not mushy.
4. Add the turkey and simmer again for 5 minutes. Taste for seasoning and add salt again

SERVING
5. Serve hot

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Turkey
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
35 Minutes
Ready In: 
0 Minutes
Servings: 
4

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