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Non-Dairy Turkey Chowder {to use up leftover turkey!}

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Dairy-Free Turkey Chowder {to use up leftover turkey!} | During the holiday season, turkey, unlike clams, is quite readily available; and turkey chowder is a practical and wonderful use of your leftover turkey. Plus, it's just great twist on an old classic. | WildernessFamilyNaturals.com

 

Thanksgiving is the holiday that just keeps on giving.

Well, the leftovers just keep on giving anyway…

Besides the turkey sandwiches, the turkey casseroles, and the turkey salads, I love this take on an old favorite, New England Clam Chowder.

Having grown up in New England, my introduction to clam chowder wasn’t really an option. It is one of my favorite soups from my youth. That creamy, milky, delicate flavor with the sweetness from the clams and corn just makes it a forever favorite.

Non-Dairy Turkey Chowder: A New Classic Favorite

I live in a small village on the North Shore of Lake Superior now, so making my beloved soup is a bit more difficult since clams are not readily available.

During the holiday season, however, turkey is quite readily available; and turkey chowder is a practical and wonderful use of your leftover turkey. Plus, it’s just great twist on an old classic.

By replacing regular milk with WFN’s Coconut Milk Powder, this turkey chowder becomes a non-dairy dish that can be enjoyed by anyone. If you need a milk substitute that’s still rich and creamy, WFN’s Coconut Milk Powder is a must-try.

My wonderful memories of chowder are now happily satisfied by this new classic.

Would you like to try this Non-Dairy Turkey Chowder? How do you use up turkey leftovers?

Non-Dairy Turkey Chowder
During the holiday season, turkey, unlike clams, is quite readily available; and turkey chowder is a practical and wonderful use of your leftover turkey. Plus, it's just great twist on an old classic.
Servings6-8
Prep Time15 minutes
Cook Time25 minutes
Ingredients
  • ¼cup WFN Popcorn Oilor butter
  • 1-1/2cups onionchopped
  • 2 large garlic clovesminced
  • 1cup celerycut small
  • 1cup carrotscut small
  • 2cups red potatoescut small
  • 1-1/2cups organic cornfresh or frozen
  • ¼cup chickpea flour
  • 1tablespoon WFN Dried Thyme
  • 8cups turkey broth
  • 2cups WFN Coconut Milk Powder
  • 2teaspoons WFN Pink Himalayan Salt
  • 1teaspoon white pepper
  • 4 strips baconcooked crisp, for garnish
  • 1/2cup fresh parsleychopped for garnish
Instructions
  1. To a 5-quart pot, add popcorn oil, onion, garlic, celery, and carrots. Sauté for 5 minutes.
  2. Add the chickpea flour and mix thoroughly.
  3. Add remaining ingredients and mix well.
  4. Bring to a low simmer until vegetables are tender, about 20 minutes.
  5. Serve and top with chopped parsley and bacon bits.

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  • Rachel Drew-Thun