Turkey Cheese Chowder - Kraft Recipes Top
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Turkey Cheese Chowder

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Make It

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  • Saute chopped onions, carrots and celery in butter until soft but not brown.
  • Blend in flour, gradually stir in broth, and then half-and-half. Cook, stirring constantly until mixture thickens.
  • Stir in salt, pepper, cayenne, cheese and turkey. Heat just until cheese melts.

Special Equipment Needed


I use my blender to quickly chop the carrots & celery. I chop the onions by hand. I use kosher salt and freshly ground black pepper. I tried the recipe with low-fat milk and margarine and it was terrible. I can't find the Old English in bulk, so I have to revert to the small 5 oz. jars, which make the chowder very expensive. (Are you going to make and sell in bulk again?) This recipe is to be used after Thanksgiving or other celebrations where Turkey is served. But now, Turkey is available all year long. The original recipe came from "Today's Farmer", circa Nov. '92. But they didn't call for Old English sharp cheese. I think that makes it extra good.

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