Turkey and Barley Chowder
Chowder made with carrots, leeks, barley, leftover turkey and mashed potatoes.
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 and freshly ground black pepper, 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)
- 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.
- Stir in the milk, turkey and mashed potatoes. Heat through and serve immediately.
Makes 4 servings.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.