New England Turkey Chowder – Soups and Stews Series #5

New England Turkey Chowder

New England Turkey Chowder is delicious. It is the perfect way to use leftover turkey from the holidays. It will warm you up on a chilly day and makes a lovely evening supper when served with salad and hot biscuits. I prefer it made with whole milk, but if you are watching calories and fat intake, you can use skim milk instead of whole. In the reverse, it can be made richer by using part ½ and ½.


  • 1 tablespoon butter
  • ½ cup onion chopped
  • 1 cup celery, finely chopped
  • 2 cups turkey broth
  • 2½ cups potatoes, peeled and diced
  • ½ teaspoon salt        
  • ¼ teaspoon white pepper
  • 1 dash cayenne pepper
  • ¼ cup cornstarch
  • 2 cups cooked turkey, diced (no skin)
  • 2 cups whole milk


  1. Melt butter in a 3-quart saucepan.
  2. Add onions and celery and sauté until soft and transparent.
  3. Add broth, potatoes, and seasonings; bring to a boil.
  4. Reduce heat, cover and simmer for 10 to 15 minutes, or until potatoes are tender.
  5. Stir in turkey and continue to simmer.
  6. In a medium bowl, combine cornstarch and milk – stir until thoroughly blended.
  7. Using a wooden spoon, stir the cornstarch into soup and continue cooking until thickened.

Serves 4


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