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Turkey chowder soup
TURKEY CHOWDER SOUP
After the Thanksgiving feast, you’re likely left with a generous amount of turkey and the question, “What do I do with all this?” This TURKEY CHOWDER SOUP to the rescue- a creamy, nutrient-dense dish that extends the Thanksgiving celebration. It’s hearty enough for a main meal but light enough to avoid post-holiday heaviness. Plus, it’s grain-free, low-carb, and packed with the flavors of fall—perfect for anyone looking to balance indulgence with wellness. This version skips the traditional flour and corn, relying on nutrient-rich egg yolks and cauliflower for a satisfying, low-carb alternative. Swapping potatoes for cauliflower and thickening the soup with egg yolks makes this chowder not only delicious but also keto-friendly.This chowder is more than a tasty way to use leftovers—it’s a bowl of nourishment.Turkey provides a hearty dose of protein to keep you feeling full and satisfied. Cauliflower is rich in fiber and vitamins while being much lower in carbohydrates than potatoes. Egg yolks not only add a luxurious texture but also pack in healthy fats and nutrients like choline, which supports brain health.Got other leftovers? Toss in green beans, spinach, or even roasted vegetables to make this chowder your own.Thanksgiving may end, but with this delicious chowder, the gratitude continues—one bowl at a time!Bon appétit! Your spoon is waiting!
Ingredients
- 1 cup bacon diced
- 1 medium yellow onion peeled and chopped
- 1 medium carrot, chopped optional for keto
- 2 stalks celery diced
- 4 cups cauliflower florets chopped
- 2 cups turkey meat bones removed, diced or shredded
- 4 cups water
- 1 cup heavy cream
- 3 egg yolks
- 1 tsp thyme
- 1 tsp fresh sage or 1/2 teaspoon dried
- 2 cloves garlic minced
- ¼ cup parsley chopped
- salt to taste
- black pepper to taste
Instructions
- In a large pot, cook and stir the bacon over medium-high heat, until it's rendered and starts to brown.
- Add onions, celery, and carrots, and sauté until the onions are soft and translucent. Add the cauliflower and turkey meat and stir.
- Add water and heavy cream and bring to a boil. Once boiling, reduce the heat to simmer and add sage and thyme. Season with salt and pepper.
- In a medium bowl, beat egg yolks. Gradually ladle 1 cup of the hot soup into the yolk mixture to temper it, then slowly stir the tempered mixture back into the pot. This will create a rich, creamy texture without needing flour.
- Add the parsley and immediately turn off the heat.
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Nutrition
Serving: 1servingCalories: 905kcalCarbohydrates: 13gProtein: 22gFat: 86gSaturated Fat: 39gPolyunsaturated Fat: 8gMonounsaturated Fat: 34gTrans Fat: 0.01gCholesterol: 316mgSodium: 266mgPotassium: 708mgFiber: 3gSugar: 6gVitamin A: 4068IUVitamin C: 58mgCalcium: 126mgIron: 2mg
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