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Chowder made with carrots, leeks, barley, leftover turkey and mashed potatoes.

Turkey and Barley Chowder

3 cups chicken broth
3 carrots, cut into julienne strips
1 cup leeks, sliced
3/4 cup quick cooking barley
1/2 teaspoon dried savory
Salt to taste
Black pepper, freshly ground to taste
1 1/2 cups milk
1 1/2 cups Honeysuckle White Whole Turkey, chopped and cooked (leftover pieces)
1/4 cup mashed potatoes, to thicken (more if necessary)

1. In a large stock pot, combine the first 6 ingredients. Bring to a boil. Reduce heat and simmer, covered for 15 minutes, or until the vegetables are tender.
2. Stir in the milk, turkey and mashed potatoes. Heat through and serve immediately.

Makes 4 servings.

Nutrition Facts
Amount Per Serving
Calories: 431
Calories from fat: 73
Total fat: 8 gm
Saturated fat: 3 gm
Cholesterol: 80 mg
Sodium: 2845 mg
Carbohydrate: 44 gm
Protein: 46 gm

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.

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