Turkey Chowder

Amy Herald


Did you know, the word chowder comes from the old French word chaudier? Chaudier translates to cauldron. Chowder as we know it today was originally brought to North America by immigrants from England and France more than 250 years ago!


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15 Min
30 Min
Stove Top


  • 4 Tbsp
  • 4 Tbsp
    all purpose flour
  • 4 c
  • 1/2 lb
    velveeta processed cheese, cut into small cubes
  • 4 c
    chopped turkey, cooked
  • 3 c
    frozen, diced potatoes
  • 2 pkg
    (10 oz.) frozen mixed veggies
  • 2 c
  • 2 tsp
    chicken soup base or chicken flavored bullion granules
  • 1 tsp
    instant minced onion
  • 2 pkg
    real bacon bits/pieces
  • 1/2 tsp
    dry mustard
  • 1/4 tsp

How to Make Turkey Chowder


  1. Spray a 12 inch skillet with nonstick cooking spray. Brown potatoes; set aside.
  2. Melt butter in a large dutch over low heat: add flour. Cook 1 minute, stirring constantly until smooth.
  3. Gradually add in milk, water, bouillon granules and cheese; Add remaining ingredients and mix well. cook over medium heat, stirring frequently, until vegetables are tender, mixture thickens and cheese melts.

Printable Recipe Card

About Turkey Chowder

Course/Dish: Turkey Soups
Main Ingredient: Turkey
Regional Style: American
Other Tag: Quick & Easy

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