Creamy turkey chowder

Almost everyone likes cream soups. Gentle and dense, they are a pleasure and well saturated. You can cook them from various vegetables and other products, obtaining each time a dish unique in its organoleptic qualities. Turkey chowder soup will appeal to those who cannot imagine meatless food and those who adhere to the principles of healthy eating. The advantages of this first course also include ease of cooking, availability of ingredients and the presence of a large number of cooking options.

Cooking functions

The process of preparing turkey chowder soup is so simple that the hostess, who has no culinary experience, is able to handle the operation. You just need to know a few moments and follow the recommendations that accompany the specific recipe.

To give the soup a creamy consistency, the products contained in it are ground to the state of turkey. When preparing turkey chowder soup, it can be obtained with a minimum of ingredients, but more often cream or cheese is added. This is done to give the dish a delicate creamy flavor. Often the recipe recommends frying some vegetables before adding to the soup. The taste of this from this becomes more saturated, especially when using butter for roasting. However, this makes the dish more caloric and less useful. If you are on a diet, it is better to refuse roasting. The most dietary will be the soup cooked in chicken broth, the most fragrant and rich in broth of chicken legs, wings or chicken soup. You can also cook the soup in water, adding separately cooked chicken meat, including smoked meat. This will give the dish an unusual salty taste. It is recommended to serve turkey chowder cream with wheat croutons. If it was cooked without adding cream and cheese, it would not hurt to fill it with sour cream. Fresh vegetables are a good addition to any type of first courses.

Prep

In a soup pot, pour 16 cups of chicken or turkey broth. Add sliced celery, carrots, sweet peas, mushrooms and baby potatoes halves. Cube the remaining turkey and add to the soup. Add One cup of gravy for fat and flavor. Add broccoli florets, a cup of sweet corn, and a cup of the green beans casserole. Dissolve two cups of stuffing in two cups of cream and pour it into the soup to thicken it. Add a teaspoon of nutmeg. Stir until chowder get more creamy body. When potatoes are tender add two cups of the cheese and continue to heat until hot, then serve.