Creamy, hearty chowder made from leftover turkey
Add butter to soup pot over medium-high heat. Add mushrooms and onions and cook until lightly browned. Combine flour and 1 cup of chicken stock. Add to pot. Combine both gravy packets and 1 cup of chicken stock. Add to pot. Slowly stir in remainder of chicken stock. Turn heat to low. Add remainder of ingredients to pot, cream and spices last. Add salt to taste if needed. Cover and continue to cook on low for 20 minutes stirring occasionally. Remove from heat and let stand covered additional 10 minutes to thicken. Stir and serve.
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Serving Size: 1 Serving (286g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 246 | ||
Calories from Fat: 102 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.3g | 15 % | |
Saturated Fat 5.9g | 30 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 61.5mg | 19 % | |
Sodium 338.5mg | 12 % | |
Potassium 557.6mg | 15 % | |
Total Carbohydrate 18.6g | 5 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 17.6g | ||
Protein 17.2g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 246
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