Turkey-Cheese Chowder

Here’s a tasty, economical way to satisfy a craving for comfort food on a cold day!

2 turkey wings or drumsticks, cooked and deboned
4 C. turkey broth, from above
1 C. each of diced carrots, potatoes, celery, onion
4 chicken bouillon cubes
2 C. milk
6 T. flour
1 C. shredded Cheddar or Colby cheese
1/4 C. butter

In a large pan or Dutch oven, cook the turkey in 5-6 cups of water, debone, and cut into chunks. Add the veggies and the bouillon cubes to the broth and simmer until tender, then stir in the cooked turkey. Stir the milk and flour together (or shake them in a jar) until smooth and stir into the hot soup until thickened. Stir in the cheese and butter.

Kitchen Hint: This is also great if you stir in a can of creamed corn! Because this is a milk-based soup, you’ll want to lower the heat and stir continuously to keep the milk from scorching on the bottom of the pan.

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