Turkey Chowder

Serves 4


  • 100g streaky bacon
  • 1 small onion
  • 2 medium carrots
  • 3 medium potatoes
  • 568ml turkey stock
  • salt and freshly ground black pepper
  • 175g cooked turkey meat
  • 100g frozen peas
  • 15g cornflour
  • 300ml fresh milk
  • chopped, fresh parsley

1. Method

Fry bacon in a large saucepan over a medium heat until fat begins to run. Add onion and carrots and fry gently for 5 minutes. Add potatoes and stock and season lightly. Bring to the boil, cover and simmer gently for 15 minutes. Add turkey and peas and simmer a further 5 minutes. Remove from the heat.

Blend cornflour with a little milk in a jug, add the remaining milk. Pour the mixture into the soup, stirring all the time. Bring to the boil, stirring gently and simmer for 2 minutes.

Serve garnished with parsley.

Recipe from Recipe Round-Up (Dairy Diaries)

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