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Cookbook : Entrees : Post-Thanksgiving Turkey Chowder
by Vickers )
1 lb. or so of diced turkey (white and dark meat)
4 medium sized russet potatoes, diced
2 handfuls of frozen corn
1 handful of frozen chopped spinach
2 carrots, diced
1/4 stick butter
big spoonful of cream cheese
1/2 cup or so of half-n-half
pretty good dash of powdered chicken stock
sprinkling of celery seeds
salt and pepper
Put about 5 or 6 cups of water in a pot with some salt and pepper, put the heat on high. Throw 1/4 stick of butter in there.
Dice up the potatoes into 1/4" cubes, throw in there as you go along. Once it starts to boil, move it down to medium-low, cover and simmer for about 15 minutes.
Cut up the carrots and throw in there (you can do this while the potatoes are simmering).
Throw in the corn and spinach (the spinach was mainly for color). Throw in the celery seed.
Cut up the turkey nice and small, throw in there, reduce heat to low, put in the cream cheese, cover again, cook on low for about 10 minutes.
Put the half-n-half in there, let it warm up for a few minutes, and you are ready to eat.
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