Chowder made with carrots, leeks, barley,
leftover turkey and mashed potatoes.
Turkey
and Barley Chowder
- 3 cups chicken broth
3 carrots, cut into julienne strips
1 cup leeks, sliced
3/4 cup quick cooking barley
1/2 teaspoon dried savory
Salt to taste
Black pepper, freshly ground to taste
1 1/2 cups milk
1 1/2 cups Honeysuckle White Whole Turkey, chopped and cooked
(leftover pieces)
1/4 cup mashed potatoes, to thicken (more if necessary)
- In a large stock pot,
combine the first 6 ingredients. Bring to a boil. Reduce heat
and simmer, covered for 15 minutes, or until the vegetables are
tender.
- Stir in the milk, turkey
and mashed potatoes. Heat through and serve immediately.
Makes 4 servings.
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
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