Leftover Turkey Choweder

15 35 420
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 6
Leftover Turkey Choweder
Health Highlights


1 kg Turkey thigh, meat and skin (dark or white meat)
1 tbsp Butter, unsalted (or 2-3 slices happy bacon)
1 medium Yellow onion (chopped)
1 large stalk(s) Celery (diced)
1 1/2 cup chopped Carrots
1 1/2 cup New potatoes (cubed)
1 tsp, ground Thyme, dried
1/2 tsp Rosemary, dried
1 tsp Black pepper
4 cup Chicken broth (stock) (or turkey broth)
2 florets Broccoli florets (and diced stems)
1 1/2 cup Frozen yellow corn kernels
1/2 cup Whole milk 3.3%
1 tsp Cornstarch (or arrowroot flour)
1 cup Carrot pulp (or carrot puree)


Heat pot and add butter and onions.

Cook over medium heat until onions begin to soften a bit.

Add celery and cook a few minutes more.

Add carrot, potato and spices and cook 2 more minutes.

Add broth, bring to a boil. cover and reduce to medium simmer for 10 minutes.

Throw in broccoli and simmer 3 more minutes.

Stir in corn until heated a bit.

Add cornstarch to milk and whisk.

Add to the pot and stir on low heat until thickened a bit.

Add carrot pulp.

Tip: You may wish to substitute the cream or milk with the puree - it thickens the soup nicely and gives it a creamy texture. Especially if the puree is made with butter and cream.

Nutrition Facts

Per Portion

Calories 420
Calories from fat 175
Calories from saturated fat 54
Total Fat 19.4 g
Saturated Fat 6.0 g
Trans Fat 0.3 g
Polyunsaturated Fat 4.6 g
Monounsaturated Fat 6.2 g
Cholesterol 146 mg
Sodium 322 mg
Potassium 1000 mg
Total Carbohydrate 24.5 g
Dietary Fiber 3.8 g
Sugars 6.3 g
Protein 39 g

Dietary servings

Per Portion

Meat 2.2
Vegetables 2.3

Energy sources


Meal Type(s)