School Foodservice Turkey Chowder



1/2 c vegetable oil

3 c sweet onions, minced

2 c celery, small dice

2 c carrots, peeled and medium dice

2-1/2 lbs COOKED TURKEY, large dice

1 Gallon In-house prepared TURKEY BROTH OR low-sodium canned chicken broth

1-1/2 lbs fresh potatoes, peeled and medium dice

1 tsp salt

1 tsp black pepper

1 qt lowfat milk, hot

4 tsp dried parsley

1 c cornstarch

2 c cold water



Over medium-high heat setting, heat the oil in a heavy stockpot.

Sauté onions, celery and carrots in oil until tender, about 5 minutes.

Add turkey, broth, potatoes, salt and pepper. Bring to a boil over medium heat. Immediately reduce heat and simmer, uncovered, for 30 minutes or until potatoes are tender.

Stir in hot milk and parsley. Simmer for 3 minutes.

Dissolve cornstarch in cold water and stir into simmering soup. Whisk to combine. Simmer until thickened, about 5 minutes.

Portion 8-ounce ladle into each soup bowl.

Nutrition Facts

90 Total Calories

25 Calories from Fat

3 g Total Fat

5 % Daily Total Fat

20 g Cholesterol

7 % Daily Cholesterol

380 mg Sodium

16 % Daily Sodium

7 g Total Carbohydrates

2 % Daily Total Carbohydrates

1 g Dietary Fiber

4 % Daily Dietary Fiber

2 g Sugars

9 g Protein

15 % Daily Protein

4 % Daily Vitamin C

4 % Daily Calcium

4 % Daily Iron