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Crock Pot
Turkey Chowder with Dill
by Michelle
Jones
A hearty chowder, perfect for leftover holiday
turkey... which I just happened to have stored in the freezer. This recipe is
delicious.
Ingredients:
1 lb. uncooked (or cooked/frozen) turkey, cut into 1-inch pieces
1/2 tsp. garlic, minced
1/4-1/2 tsp. ground pepper
1/2 tsp. salt
4 med. size potatoes, cubed
1 med. onion, chopped
2 med. carrots, sliced
2 tsp. dried dill
2 1/2 c. chicken broth
1 15oz. can whole kernel corn, drained 1 c. half-and-half
3 TBS. cornstarch
Directions:
Place turkey into crockpot, sprinkle with garlic, pepper and salt. Add remaining
ingredients except half-and-half and cornstarch. Cover and cook on low setting
for 6-8 hours.
Mix half-and-half and cornstarch in a small bowl, then gradually stir into
chowder until blended. Cover and cook on high setting for 20-25 minutes until
thickened.
Makes 6 servings
Per serving...
Calories: 265
Fat: 7 g.
Cholesterol 55 mg.
Sodium 840 mg.
Carbs 33g
Protein 21g.
Editor's note, 1 c. of half-and-half has 27.8 grams of fat... you could also
substitute 1 c. whole milk which only has 8 grams.
Adapted from Betty Crocker Slow Cooker Meals, Feb. 2000, by Michelle Jones,
editor of CookingLow-Fat.com and BetterBudgeting.com