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Full Online Book HomeLearning KitchenSoups - Turkey - Turkey Corn Chowder
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Soups - Turkey -  Turkey Corn Chowder Post by :gavins Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2009

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Soups - Turkey - Turkey Corn Chowder

4 boullion cubes
turkey carcass and extra meat
3 large potato's (cubed and peeled)
4 carrots (peeled and chopped)
1 large onion (chopped)
2 (15 oz.) cans corn (with liquid)
1 cup sour cream mixed with 4 tbl. cornstarch
6 oz. shredded sharp Cheddar cheese


Place first 5 ingredients in pot. Cover with water and cook 30 minutes. Remove carcass. Add corn and cook 10 minutes. Remove from heat and add remaining ingredients. Cook on low till thickened (may need extra cornstarch).
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1 turkey carcass 4 to 6 cups leftover turkey meat 1 cup oil 1 cup flour 1 large or 2 small onions -- chopped 6 to 8 green onion with tops -- sliced 4 large or 6 small stalks celery -- sliced 1 green bell pepper -- chopped 4 tablespoons fresh parsley -- chopped 2 cloves garlic -- minced salt and pepper 3 bay leaves 1 tablespoon thyme 1/8 teaspoon cayenne (or to taste) 1 (10 ounce) package frozen sliced okra -- optional chicken broth Boil carcass in 2 quarts water for 1 hour. Pick meat from bones. Strain broth. Add
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1-1/2 cups sliced carrots 1-1/2 cups sliced fresh mushrooms 1 cup thinly sliced celery 1 cup chopped onion 2 Tblsp. cooking oil 9 cups turkey broth (from boiling turkey carcass) 2 cups cubed cooked turkey 1/2 cup medium pearl barley 2 bay leaves 1/4 tsp. pepper In a 3-quart saucepan, saute carrots, mushrooms, celery, and onion in oil for 20 minutes or until tender, but not browned. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender. Remove bay leaves before serving. Yield: 6-8 servings.
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