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Turkey Chowder With Vegetables

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  Margarine/Butter 2 Tablespoon
  Carrots 3 Medium, thinly sliced
  Potato 1 Medium, cut into 1/2 inch pieces
  Onion 1 Small, finely chopped
  Frozen whole kernel corn 10 Ounce (1 Package)
  All purpose flour 2 Tablespoon
  Canned chicken broth 14 1⁄2 Ounce (1 Can)
  Cut up cooked turkey/Chicken 2 Cup (32 tbs)
  Milk 2 Cup (32 tbs)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon

1. Place margarine, carrots, potato and onion in 3-quart casserole. Cover tightly and microwave on high 8 to 10 minutes, stirring after 5 minutes, until vegetables are crisp-tender.
2. Stir in frozen corn. Cover tightly and microwave 7 to 8 minutes or until corn is hot. Shake flour and 1/2 cup of the broth in tightly covered container. Stir flour mixture, remaining broth and remaining ingredients into vegetables.
3. Cover tightly and microwave 14 to 16 minutes, stirring every 4 minutes, until hot and slightly thickened. Garnish with snipped fresh parsley if desired.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1760 Calories from Fat 531

% Daily Value*

Total Fat 59 g91.3%

Saturated Fat 18.4 g91.9%

Trans Fat 0 g

Cholesterol 260.8 mg86.9%

Sodium 1163.2 mg48.5%

Total Carbohydrates 186 g62%

Dietary Fiber 19.2 g76.9%

Sugars 49.2 g

Protein 125 g250%

Vitamin A 655.5% Vitamin C 90%

Calcium 72.6% Iron 59.1%

*Based on a 2000 Calorie diet

Turkey Chowder With Vegetables Recipe