Busters Recipes

Turkey Chowder

2 cans (13 3/4 ounces each) chicken broth, preferably low-sodium organic
2 tablespoons unsalted butter
1 cup sliced onions
1 cup celery sticks
2 medium all-purpose potatoes, scrubbed
1/2 teaspoon dried thyme or dried herb seasoning blend
1 bay leaf
Salt and pepper
1 package (10 ounces) frozen corn
1 cup light or heavy cream
2 tablespoons cornstarch
1 pound roasted turkey breast, skin removed and cut into cubes (about 2 1/2
cups cubed)
2 tablespoons minced parsley
Juice of 1/2 lemon, or to taste
Pour the 2 cans chicken broth into a 4-cup glass measure. Heat in the
microwave on High for 3 minutes.
In a large saucepan melt the 2 tablespoons butter over moderate heat.
Roughly chop the 1 cup onions and dice the 1 cup celery. Add the vegetables
to the pan and cook, stirring, for 3 minutes.
Cut the 2 potatoes into 1/2-inch dice. Add the heated broth, diced potatoes,
1/2 teaspoon thyme, 1 bay leaf, and salt and pepper to the pan. Bring to a
boil.
While the broth is coming to a boil, dice the turkey.
Add the 1 package frozen corn to the pan. Cover, bring to a boil, and simmer
for 5 minutes.
Meanwhile, in a bowl, whisk together the 1 cup cream and 2 tablespoons
cornstarch. Add to the pan and stir until lightly thickened. Add the turkey.
Adjust the seasonings, adding more salt and pepper if necessary, and simmer
until the turkey is heated through, about 2 minutes.

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