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    Turkey & Potato Chowder with a Cayenne Kick

    Serves 4

    Theres almost nothing better on a cold winters day than to indulge in the warmth of a hearty chowder. This version, with Nations Best® Seasoned Turkey, is inspired by the classic clam chowder. Try Nations Best® Pastrami or Corned Beef for a smokier flavor.


    • 2 Tbsp butter
    • 1/2 c chopped onions
    • 1 c finely-chopped celery
    • 1 1/2 Tbsp all-purpose flour
    • 2 c turkey or chicken broth
    • 2 1/2 c diced (1/2-inch) peeled potatoes
    • Salt & freshly-ground black pepper, to taste
    • Pinch cayenne pepper, to taste
    • 3 c diced (1/2 inch) Nations Best® Seasoned Turkey Breast
    • 2 c half-and-half or milk
    • 2 Tbsp chopped flat-leaf parsley, for garnish


    1. Melt the butter in a large heavy pot over medium heat. Add the onions and celery and cook, stirring, until wilted, 8 minutes. Add the flour and cook, stirring, another 5 minutes.
    2. Add the broth and potatoes. Season with salt, pepper and cayenne. Bring to a boil. Reduce the heat, and simmer, covered, until potatoes are tender, 10 to 12 minutes.
    3. Add the turkey and the half-and-half and cook, stirring once or twice, for 10 minutes. Serve immediately, sprinkled with parsley.