Turkey Chowder



1 tbsp olive oil

1 onion, peeled and chopped

1/2 c diced celery

1 c diced carrots

12 oz red skinned potatoes, peeled and diced

1 red bell pepper, seeded and chopped

2 Cloves garlic, peeled and crushed

2 tbsp all-purpose flour


10 oz COOKED TURKEY, diced

2 oz sweet corn kernels

Salt and freshly ground black pepper To Taste

1 tsp dried thyme

1/4 c light cream or table cream



Heat the oil in a large saucepan. Gently saute the onion, celery, carrots and potatoes for 5 minutes, stirring occasionally. Add red pepper and garlic and saute for 2 more minutes.

Sprinkle flour onto vegetables and stir to blend well. Cook for 2 minutes. Remove pan from the heat and gradually stir in the stock.

Return pan to heat and bring to a boil, reduce heat to low and simmer for 10 minutes. Add diced turkey and corn.

Add salt, pepper and thyme and continue to simmer for 5-8 minutes or until potatoes are cooked and turkey is piping hot.

Stir in cream and adjust seasonings.

Serve in warm soup bowls.