Chowder, by its very definition, is supposed to contain shellfish, or fish, hence the “New England Clam Chowder” that everyone knows, if not loves, like me. And for those who don’t like the cream-based version of that chowder, then substitute the milk for tomatoes, and you have the Manhattan version. (If you like that idea, try my Manhattan Fish Chowder).
However, I don’t feel that to make a chowder you necessarily need fish – so here I used already-cooked wild turkey breast cut into bite-sized pieces. The chowder still has potatoes and lots of diced vegetables, plus the cream-base. If you’d rather substitute a lactose-free milk, by all means try it, but just know it might turn out thinner than you expected. If that’s the case, next time you make it, add more flour as a thickener.
Plus, with the wild turkey, this makes for a quick, easy-to-make hearty chowder that almost everyone can enjoy. Garnish with bacon (of course), shredded cheese of any kind, and diced chives. I like to add these in separate little bowls to allow my guests to garnish their chowder as they see fit.
I used Hi Mountain Seasonings in this dish. Use code SPORTINGCHEF at the checkout and you’ll save 25% off your entire order.
Wild Turkey and Potato Chowder
- 3 tbsp butter
- 2/3 cup EACH of carrot, celery and onion diced
- 2 tbsp flour
- pinch of thyme
- 1 tsp Hi Mountain Seasonings Poultry Rub
- 3 cups chicken stock
- 3/4 cup whole milk
- 2 cups potatoes diced
- 1 1/2 cups wild turkey breast cubed into 1-2 inch pieces
- 1/2 cup shredded cheddar cheese
- salt and pepper to taste
- Melt butter in a large pot over medium-high heat. Add celery, carrot and onion. Cook, stirring often, until onions are translucent. Add flour evenly over vegetables and stir to blend. Cook for 3 to 4 minutes while stirring a few times.
- Stir in thyme. Stir in chicken stock slowly. Stir in milk. Bring to a boil. Reduce heat and cook for 10 minutes.
- Stir in wild turkey and cheese. Heat to serving temperature. Season to taste with salt and pepper.