Turkey-Barley Chowder
From: Better Homes and GardensThis chill-chasing chowder is guaranteed to keep winter at bay.
Servings: 4 servings
Prep: 20 mins
Total: 35 mins
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Ingredients
3 cups chicken broth
3 carrots, cut into julienne strips (2 cups)
1 cup sliced leeks or chopped onion
3/4 cup quick-cooking barley
1-1/2 teaspoons snipped fresh savory or 1/2 teaspoon dried savory, crushed
1/4 teaspoon pepper
1/8 teaspoon salt
2 cups half-and-half or light cream
1-1/2 cups chopped cooked turkey or chicken
1 4-ounce jar strained carrot baby food
Snipped fresh savory (optional)
Directions
1. In a large saucepan or Dutch oven, combine chicken broth, carrot strips, leeks or onion, barley, the 1-1/2 teaspoons fresh or 1/2 teaspoon dried savory, the pepper, and salt. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until vegetables are tender.
2. Stir in half-and-half or light cream, turkey or chicken, and strained carrots. Heat through. If desired, garnish each serving with additional fresh savory. Makes 4 servings.
Nutrition Facts
Calories 445, Total Fat 18 g, Saturated Fat 10 g, Cholesterol 85 mg, Sodium 787 mg, Carbohydrate 43 g, Protein 27 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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