Farmer’s Wife Turkey Chowder

Adapted from the Words Worth Eating Healthy Heart Cookbook

1 roasted turkey carcass, all skin removed
2 quarts low-sodium chicken broth
2 bay leaves
6-8 peppercorns
6-8 large sprigs parsley
2 cloves garlic, minced
2 cups diced potatoes
1 cup diced carrots
1 cup diced onions
2 sprigs fresh marjoram or 1/8 tsp dried marjoram
2 leaves fresh sage or 1/8 tsp dried sage
1/4 tsp pepper
1/4 tsp dry mustard
1 cup diced cooked turkey
White Sauce
2 Tbsp butter
2 Tbsp flour
1/4 tsp dry mustard
1/8 tsp white pepper
2 cups evaporated skim milk

Place turkey carcass in a large, heavy kettle; cover with 2 quarts chicken broth. Add bay leaves, peppercorns, parsley, and garlic. Bring to a boil, reduce heat, and cook covered over low heat for 1½ hours. Strain broth and chill to remove all fat. Return broth to pot and add all remaining ingredients except for white sauce. Cook until vegetables are tender. Add 1½ cups white sauce to thicken to desired consistency.

For white sauce:

Melt butter in a medium saucepan; stir in flour and allow to bubble for 2-3 minutes. Add dry mustard and white pepper; mix well. Remove from heat and add milk; stir with wire whisk until smooth. Return to heat and cook over low heat until thickened.

Makes 8 servings

Allergy Warning: Contains MilkContains Wheat

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