Soup

McCall's Turkey and Vegetable Chowder is for Soup.

McCall's Turkey and Vegetable Chowder takes 60 minutes to prepare.

McCall's Turkey and Vegetable Chowder takes 135 minutes to cook.

McCall's Turkey and Vegetable Chowder makes 12 servings.

The ingredients for McCall's Turkey and Vegetable Chowder are:

2 stalks celery, 2 medium carrots, 2 frozen turkey legs (about 2 1/2 lbs) thawed, 2 teaspoons salt, 1/4 teaspoon ground black pepper, 1/2 teaspoon dried basil leaves, 1 yellow onion, 1 3/4 lbs all purpose potatoes, 2 pkg (10 oz) frozen whole kernel corn, 1/4 cup all purpose flour, 2 cups milk, 1 cup grated cheddar cheese, chopped parsley

Here is how you make McCall's Turkey and Vegetable Chowder:

makes 12 servings.1. Chop celery and carrots into 1/4 inch slices. Rinse thawed turkey legs and put into a heavy 6 quart kettle. Add celery, carrots, basil, pepper, salt and 2 1/2 quarts water.2. Cover kettle and bring soup to a boil over high heat. Reduce heat to moderately low and simmer 1 1/2 hours or until turkey is very tender.3. While the kettle is simmering peel and chop onion and potatoes. You should have a bout 1 cup of chopped onion and 4 cups of chopped potatoes.4. When turkey legs are tender (see step 2) pull them out using a fork and slotted spoon and set them to the side. Now add the chopped onion and potatoes to the kettle. Also add the frozen corn to the kettle. Simmer for 25 minutes.5. When the turkey legs are cool enough to handle remove and discard skin and bones. Cut turkey into 1/2 inch pieces.6. When the kettle is done simmering test the vegetables to to make sure they are tender, if not simmer 10 more minutes. Once the vegetables are tender add the turkey meat and cook a few minutes until meat is hot.7. Put flour in a bowl and gradually pour milk into it while constantly stirring with a small wire whisk, until no lumps remain. pour into soup while stirring soup constantly. Add grated cheese and cook, stirring constantly until the soup returns to a boil.8. Cook several minute longer stirring constantly until cheese has melted and soup is thickened slightly. serve and garnish with with a sprinkle of parsley. Number of Servings: 12Recipe submitted by SparkPeople user FUZZYMOTO.

The nutritional information for McCall's Turkey and Vegetable Chowder is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 184.4

• Total Fat: 4.9 g
• Cholesterol: 27.6 mg
• Sodium: 498.1 mg
• Total Carbs: 25.9 g
• Dietary Fiber: 3.1 g
• Protein: 7.9 g