Turkey and Veggie Chowder

A comforting chowder of turkey, potatoes, carrots, celery and zucchini in a thyme-scented broth, thickened with a little flour and brightened with a splash of apple juice.

Total time: 40 min
Servings: 4
Calories per serving: ≈ 340

Real ingredients
Sour turns sweet
Made to share

Brown ceramic mug of creamy chowder with chunks of meat, potato and sweetcorn, with a spoon behind it — Hearty. Herby. Comforting.

Ingredients

2 tablespoons margarine
8 oz celery, sliced
2 ½ oz onion, chopped
2 tablespoons flour
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon dried thyme
2 ⅔ cups turkey or chicken broth
5 oz carrots, chopped
2 potatoes peeled and cubed
5 oz zucchini, sliced
½ cup unsweetened apple juice
13 oz cooked turkey, diced

How to make it

Soften the vegetables
Melt the margarine in a large pot and sauté the celery and onion until soft.
Build the base
Stir in the flour, salt, pepper and thyme, then add the broth a little at a time, stirring. Add the carrots and potatoes.
Simmer until tender
Cover and simmer for about 15 minutes, until the vegetables are tender.
Add the turkey
Stir in the zucchini, apple juice and turkey and simmer for a few minutes more, until the zucchini is just tender and everything is hot.

The Richberry difference

A naturally brighter taste

Miraculin, the protein in the miracle berry, can make sour flavours taste sweeter for a while. The food itself stays the same; only your taste changes.

Learn more about Richberry