GROUND TURKEY AND RED POTATO VEGGIE SOUP
This ground turkey soup with red potatoes is delicious and it's easy to make. This is one you will definitely want to add to your favorite dinner recipes. Enjoy!
Provided by Ximena Turizo
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 2h
Yield 6
Number Of Ingredients 21
Steps:
- Combine chicken broth, water, zucchini, corn, carrots, potatoes, celery, peas, and green beans in a large pot. Bring to a boil. Reduce heat and simmer until vegetables are slightly tender, about 10 minutes.
- Heat oil in a skillet over medium-high heat. Add turkey; cook and stir, breaking it up into small pieces, until browned, 5 to 7 minutes. Add onion and garlic. Season with 1/2 teaspoon salt, cumin, coriander, and turmeric. Pour mixture into the pot with the vegetables. Add the remaining salt, tomato paste, and bay leaves. Reduce heat to low and simmer soup until vegetables are soft, about 1 hour.
- Stir rice into the soup; simmer until tender, about 15 minutes more. Portion soup into bowls and top each with cilantro.
Nutrition Facts : Calories 333.3 calories, Carbohydrate 28.1 g, Cholesterol 59.1 mg, Fat 15.6 g, Fiber 3.6 g, Protein 21.4 g, SaturatedFat 3.1 g, Sodium 1165.3 mg, Sugar 5.3 g
TURKEY CORN CHOWDER
The smoked turkey in this recipe adds a great flavor, but you can use cooked chicken if you prefer.
Provided by sharon
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Place the potatoes into a pot and cover with salted water; bring to a boil, reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Cut the meat from the turkey legs, discarding the bones and tendons. Chop the turkey meat and set aside.
- Heat the butter in a soup pot over medium heat; cook the onion in the butter until translucent, about 8 minutes. Sprinkle the flour over the butter and onion; stir constantly until the butter and flour form a paste. Allow the paste to fry for about 1 minute. Whisk in the chicken broth, potatoes, turkey meat, and corn; stir until the mixture comes to a low boil and thickens, about 5 minutes. With a potato masher, slightly mash the potatoes and vegetables until the potatoes look rounded off. Pour in the cream, bring soup back to a simmer, and allow to cook without boiling for 5 minutes, stirring constantly. Season to taste with salt and black pepper.
Nutrition Facts : Calories 462.3 calories, Carbohydrate 35.3 g, Cholesterol 110.7 mg, Fat 26 g, Fiber 3.5 g, Protein 23.8 g, SaturatedFat 14.1 g, Sodium 677.2 mg, Sugar 4.1 g
GROUND TURKEY, CORN, AND POTATO SOUP
I made this recipe up the other day when I was in the mood for soup, but all I had was ground turkey. I've only made it once, so I don't have it perfected, but it turned out pretty good. My husband really liked it as well. It tastes almost like a corn chowder with ground turkey. It's somewhat bland, but it's soothing to your stomach (especially a pregnant stomach) Yummy :) Plus, you only have one pan to clean afterwards :) Yea!!!
Provided by Pookie Ann
Categories Poultry
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Brown turkey in soup pot, season with pepper and garlic salt. Drain or rinse meat if desired.
- Add the 10 cups of chicken broth and the poultry seasoning to the pot with the meat, bring to boil.
- Thinly slice celery and carrots. Add to the soup pot.
- Peel the potatoes and cut them up in chunks. I prefer mine to be smaller, they cook faster. Add the potatoes now.
- Cut the corn off the ear, but remember to scrape off the little kernels that stay on there. They should come off fairly easy. I think it's the little pieces of corn that add all the flavor. Add these to the soup now.
- Turn the burner down to medium. Let cook for approximately 20-25 mins or until veggies are as tender as desired.
- Turn the burner back up to high. Mix the cornstarch with a small amount of cold water to make a thin paste. Add to the boiling soup while stirring. If it isn't thick enough, feel free to add more.
- Enjoy! :).
Nutrition Facts : Calories 402.4, Fat 10.9, SaturatedFat 2.9, Cholesterol 74.7, Sodium 1420.8, Carbohydrate 46.9, Fiber 5.8, Sugar 5.7, Protein 29.3
TURKEY CORN CHOWDER
This thick and rich turkey corn chowder uses up Thanksgiving leftovers. Every so often, my grandmother would even add chopped hard-boiled eggs to this chowder to give it a nice richness. -Susan Bickta, Kutztown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 16 servings (4 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1/4 cup in pan. Add celery, onion, carrot, red onion and bay leaf; cook and stir over medium-high heat until vegetables are tender, 8-10 minutes., Stir in flour until blended; gradually whisk in stock. Bring to a boil, stirring constantly; cook and stir 2 minutes. Add soup, cream cheese, milk and cream; mix well. Stir in corn, turkey, hash browns, gravy, parsley and 3/4 cup reserved bacon; reduce heat. Cook, covered, 20 minutes, stirring occasionally., Discard bay leaf. Serve with remaining bacon and if desired, green onions.
Nutrition Facts : Calories 289 calories, Fat 19g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 603mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.
CREAMY CORN AND TURKEY SOUP
This could be THE best way to use up leftover turkey. Comfort food at its best - what could be better on a cold January day than a steaming bowl of creamy, delicious soup!! This recipe comes from the 2005 Kraft Kitchens Calendar.
Provided by CrystalB
Categories Poultry
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook onion in butter in large saucepan over medium heat until tender, stirring frequently.
- Reduce heat to low.
- Add cream cheese and cook until melted, stirring constantly.
- Add corn, broth, milk, turkey and red pepper and mix well.
- Add spices to taste.
- Cook until soup is heated through, stirring occasionally.
Nutrition Facts : Calories 387, Fat 21.9, SaturatedFat 12.3, Cholesterol 106.1, Sodium 821, Carbohydrate 20.8, Fiber 1.3, Sugar 4, Protein 28.3
TURKEY CORN CHOWDER RECIPE
This Turkey Corn Chowder Recipe is so easy to throw together and is a perfect way to put those Thanksgiving leftovers to use!
Provided by Camille Beckstrand
Categories Main Course
Time 45m
Number Of Ingredients 13
Steps:
- Place diced potatoes in a large stock pot.
- Add enough water to the pot so that the tops of the potatoes are covered.
- Turn the heat on high and bring water to a boil.
- Reduce heat to medium low and cover the pot with a lid.
- Cook the potatoes in gently boiling water until tender, about 10-15 minutes.
- Drain potatoes and place in a large bowl.
- Using the same large stockpot, melt butter over medium heat and then add onions and garlic, saute for 2-3 minutes or until onions are tender.
- Add remaining ingredients, including cooked potatoes, in the pot and let simmer over medium heat until fully cooked through (about 15-20 minutes).
- Serve topped with shredded cheddar cheese.
Nutrition Facts : Calories 599 kcal, Carbohydrate 46 g, Protein 47 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 149 mg, Sodium 1673 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
TURKEY-SWEET POTATO SOUP
A batch of this soup brings the nostalgic flavors and heartwarming feel of the holidays at any time of year. When I have time to slow-cook it, my whole house smells cozy. -Radine Kellogg, Fairview, Illinois
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine potatoes, water and bouillon; bring to a boil. Reduce heat; cook, covered, until potatoes are tender, 10-15 minutes., Stir in corn, sage and pepper; heat through. In a small bowl, mix cornstarch and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in turkey; heat through.
Nutrition Facts : Calories 275 calories, Fat 3g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 374mg sodium, Carbohydrate 39g carbohydrate (13g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
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