Clean Eating Grocery List

These are things I keep on hand so I always have something available for lunch and dinner.

Turkey Vegetable Chowder

Turkey Vegetable Chowder

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 60 minutes

Yield: Serves 6-8

This is a delicious use for left over turkey! A cozy comfort food minus the normal cream soup calories. This is a family favorite!

If you are watching carbs, omit potatoes. If you want an even lower calorie soup you can omit the cream option.


  • 3 T. Olive Oil
  • 4 T. Unsalted butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1/2 cup frozen peas
  • 1 cup red potatoes, chopped and skin on
  • 3 T. flour
  • 2 cups unsalted turkey broth
  • 2 cups milk
  • 2 cups cooked turkey, diced
  • 1/4 tsp each salt and pepper
  • 1 tsp thyme
  • 1 bay leaf


  1. In a large soup pot add olive oil and 1T. butter.
  2. Add onion, garlic, carrots, and celery; saute until tender.
  3. Add in peas, potatoes, turkey broth, cooked turkey, and all seasoning. Simmer on medium for 20 minutes.
  4. In a separate sauce pan add 3T. butter, melt and whisk in 3T. flour, forming paste.
  5. Once paste is formed whisk in 2 cups milk, whisk to combine and thicken.
  6. Once thickened remove from heat and add to turkey soup in a slow steady stream.
  7. Stir to combine, turn heat to low and simmer 20 minutes.
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