Turkey Pot Pie Chowder
THM:S, low carb, sugar free, gluten/egg/nut free (be sure to use allergy-friendly ingredients if necessary)
Serves: 14
  • 2 T. turkey fat or butter
  • 1 lg. onion, chopped
  • 3 med. carrots, peeled and coined
  • 1-2 c. frozen green peas
  • 1 lb. frozen green beans
  • 2 c. strong turkey juice*
  • -
  • 4 c. water
  • 1 c. cottage cheese
  • 1 c. grated parmesan cheese (the green can kind)
  • 1 c. heavy whipping cream
  • ¼ c. oat fiber (use gluten free if necessary)
  • 2 tsp. parsley flakes
  • 2 tsp. turkey or chicken bouillon
  • ½ tsp. xanthan gum
  • ½ tsp. each garlic powder, black pepper
  • -
  • 2 c. water
  • -
  • 8 c. leftover chopped turkey (white and/or dark meat)
  • Salt (if needed)
  1. In a large soup kettle, cook the first section of ingredients together until the vegetables are tender.
  2. Blend the second section of ingredients together until smooth. Add the blended mixture to the cooked vegetables in the soup kettle.
  3. Use the additional 2 cups of water to clean out the blender; add this water to the soup kettle as well.
  4. Add the turkey to the soup and simmer for 10-15 minutes. Taste and add salt and additional seasonings if desired.
*The strong turkey juice I used was the liquid left from baking a whole deviled turkey. The spices my mom used on the deviled turkey added great flavor to this soup, so if you aren't using broth and meat from a deviled turkey, consider adding some extra spices, such as the ones mentioned in this recipe.
Feel free to adjust the turkey juice, water, and turkey bouillon according to what you have on hand. In other words, if you have more than 2 cups of turkey juice, feel free to use it in place of some of the water and bouillon.
I bet a ham version of this would be great, too!
Recipe by Briana Thomas at https://www.briana-thomas.com/turkey-pot-pie-chowder/