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Leftover turkey? Make soup! This chowder is flavourful, easy to make, and uses simple ingredients.

Turkey Sage Chowder
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  • 4 slices bacon, chopped
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 stalks celery, chopped
  • Half a red bell pepper, chopped
  • 2 cups (500 mL) mini red potatoes, halved (about 8 oz/227 g)
  • 2 tbsp (30 mL) all purpose flour
  • 2 1/2 cups (625 mL) milk
  • 1 cup (250 mL) turkey or vegetable broth
  • 2 tbsp (30 mL) chopped fresh sage or 2 tsp (10 mL) dried sage leaves
  • 2 cups (500 mL) diced cooked Ontario turkey
  • 1/2 cup (125 mL) frozen corn kernels
  • 1/4 tsp (1 mL) each salt and pepper


  1. In a saucepan, cook bacon over medium high heat about 6 minutes or until crispy. Remove bacon from pan and drain on paper towel. Add onion and garlic to the same saucepan; cook for 3 minutes or until softened.
  2. Stir in celery and pepper; cook for 2 minutes. Stir in potatoes and cook for 2 minutes. Sprinkle with flour and cook for 1 minute.
  3. Add milk, broth and sage, stirring and bring to a boil. Reduce heat and simmer, stirring occasionally for about 10 minutes or until potatoes are tender. Stir in turkey, cooked bacon and corn; simmer until heated through. Add salt and pepper.

Per serving including optional ingredients: About 328 cal, 5 g total fat, 20 g carb, 3 g fibre, 68 g protein, 10 mg chol, 364 mg sodium. %RDI: iron 6%, calcium 4%, vit A 7%, vit C 27%

Source: Ontario Turkey (ontarioturkey.ca)

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