Cream of Turkey (or Chicken) Chowder

*substitute chicken, if desired

Ingredients

·         1 leftover turkey carcass

·         3 medium onions, chopped

·         2 large carrots, diced

·         2 celery ribs, diced

·         1 cup butter, cubed

·         1 cup all-purpose flour

·         2 cups heavy cream

·         1 cup uncooked long grain rice

·         2 teaspoons salt

·         1 teaspoon chicken bouillon granules

·         3/4 teaspoon pepper

Directions

Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside.

In a soup kettle or Dutch oven, sauté the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.