Chock Full of Veggies Turkey Chowder

  • 1 T. bacon fat or olive oil
  • 8 oz. peeled, chopped parsnips
  • 8 oz. peeled, chopped onions
  • 6 oz. peeled, seeded, and chopped pumpkin or other winter squash (or 6 oz. pumpkin puree)
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 2 quarts turkey stock
  • 10 oz. peeled, sliced carrots
  • 12 oz. corn kernels
  • 1 pound chopped, cooked turkey
  • 6 oz. heavy cream

Heat the bacon fat or olive oil in a large stockpot over medium-high heat. Add the parsnips, onions, pumpkin, garlic, and seasonings and sauté until the vegetables are softened, but not browned (about 12 minutes). Add the turkey stock. If needed, add enough water to make sure the vegetables are just covered. Cover the pot and cook, stirring regularly, until the vegetables are softened enough that you can crush them with the back of a spoon.

Remove the pot from the stove and, using an immersion blender, blend the vegetables, spices, and stock to make a thick, homogenous broth. Return the pot to the stove and place over medium heat.

Add the carrots, corn kernels, and turkey. Place the cover over the pot and simmer gently until the carrots are softened (about 15 minutes). Gently stir in the heavy cream prior to serving.

  • Yields: 10 servings
  • Preparation Time: 45 minutes
Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
By submitting this form, you accept the Mollom privacy policy.