Turkey Chowder

Turkey wasn't introduced to this country until the 16th century. Before then peacocks, swans and boars were used for the Christmas feasts. The following recipe is a great favourite in my family, using the remains of the turkey.


  • 1oz Butter
  • 4oz Streaky Bacon, chopped
  • 2 Carrots, grated
  • 3 meduim Potatoes, chopped
  • 6oz cooked Turkey, chopped
  • 1 ½ pints good stock made from turkey bones
  • 4oz frozen Peas
  • 1 dessert spoon Cornflour
  • ½ pint Milk
  • Salt and Pepper
  • Chopped Parsley (fresh or dried)


  1. Melt butter in a large pan and saute onion, bacon and potato for 5 minutes.
  2. Add the stock. Bring to the boil. Cover and simmer for 15 minutes.
  3. Add turkey and peas. Simmer for a further 10 minutes.
  4. Blend cornflour with a little of the milk and add to the rest of the 1/2 pint of milk. Stir into the hot soup.
  5. Bring to the boil, stirring until the soup thickens a little. Season to taste.
  6. Serve with a sprinkling of parsley on top.

A meal in itself with crusty rolls, this will freeze.