Centennial Turkey Chowder

Name: Centennial Turkey Chowder
Ingredients: turkey; 7 to 8 c. broth (add water if necessary); 3/4 c. butter; 2 diced celery; 1 c. chopped onions; 2 c. mashed potatoes; 1 to 2 c. diced cooked turkey; 1 (19 oz.) can creamed corn; 2 (5 1/2 oz.) cans milk; 1 tsp. ground ginger (a must); salt and pepper to taste

11 ingredients

8 steps

Ingredients

turkey
7 to 8 c. broth (add water if necessary)
3/4 c. butter
2 diced celery
1 c. chopped onions
2 c. mashed potatoes
1 to 2 c. diced cooked turkey
1 (19 oz.) can creamed corn
2 (5 1/2 oz.) cans milk
1 tsp. ground ginger (a must)
salt and pepper to taste

Directions

1

After meat has been removed, break up turkey carcass from cooker or raw turkey and put in large kettle. Cover with 2 quarts of water and bring to a boil.
2

Cover kettle.
3

Reduce heat slightly and continue to boil gently for about 2 hours.
4

Strain broth and measure.
5

There should be 7 to 8 cups.
6

Add water if necessary. Remove any bits of meat from the bones, cool and dice.
7

Add to any diced or chopped leftover turkey.
8

Try to have at least 1 cup of meat, but preferably 2 cups.