Perfect for leftover turkey from your holiday meal, this delicious chowder is full of great flavors of the Autumn season. Quite delicious and comforting. Serve it as a meal with a crusty bread or croutons.
Thanksgiving Chowder
Prep time
Cook time
Total time
Author: Epicurus.com Kitchens
Recipe type: Soups and Stews
Cuisine: American
Serves: 8
Ingredients
- 1 Tablespoon olive oil
- 3 3/4 Cups winter squash; cut into 1/4-inch cubes, divided
- 1 3/4 Cups celery root; cut into 1/4-inch cubes, divided
- 2 Quarts turkey stock
- 1/2 Cup rice; uncooked
- 1 1/4 Cups Savoy cabbage; coarsely chopped
- 2 1/4 Cups turkey meat; cooked and cubed
- salt and pepper to taste
Instructions
- Heat the oil in a large heavy kettle. Add the winter squash (such as butternut or Hubbard) and celery root; saute over medium heat 2 minutes. Add the turkey stock, bring to a boil, cover and simmer for 10 to 12 minutes, or until the vegetables are tender. Puree the mixture in a food processor or blender and return to the kettle.
- Add the remaining squash and celery, and the uncooked rice. Cook the mixture, uncovered, for 10 minutes. Add the savoy cabbage and cook for 5 minutes, or until the rice and vegetables are tender. Stir in the cubed turkey meat. Heat until hot. Season to taste with salt and pepper.
Notes
Approximate nutritional analysis: 217 calories per 1/4-cup serving: 19g protein, 22g carbohydrates, 6g fat (24% of calories), 5g fiber, 30mg cholesterol, 436mg sodium, 41% of the Daily Value for vitamin A, 35% for niacin, 25% for vitamin C