Tomato Vegetable Chowder with Turkey

If you’re like me, at Christmas you turned your turkey carcass into stock. Some of which you used right away and some of which you froze for a later use. This year, I was also lucky enough to have a good portion of shredded turkey that I could freeze as well.

Start with a diced onion that you sauté in a couple of tablespoons of butter. Once the onions are soft and transparent, add two cups of diced potatoes and cook till translucent. Add a couple of cups of sliced mushrooms (use an assortment of mushrooms if they’re available) and let them sauté till lightly golden in colour. At this point you can add one 28oz can of crushed tomatoes and two cans of water. For seasoning, add two teaspoonfuls of oregano, one of basil and a pinch or two of thyme. Stir well and let it all come to a boil. Once it’s nicely bubbling, add two litres of turkey stock and stir it through. You should have a nice thick base at this point with some yummy potato, mushroom and onion goodness floating around. You could leave it and add your shredded turkey now and be done, but the last time I made it, I decided to pump up the vegetables. I tend to do that if I’m sick. So I added one cup each of frozen lima beans, peas, and kernel corn. Let it all come up to a boil and simmer for about fifteen minutes. Taste and adjust for seasonings, adding salt and pepper if you wish. Add in your shredded turkey and about two cups of chopped spinach. Heat through and serve. We like to have it with grated Parmigianino sprinkled on top. Add bread and a salad and you have a meal.

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