Ingredients

  • 1/2 pound chicken gizzards (quartered)
  • 1 turkey leg (large smoked, diced)
  • 1/2 pound shrimp (halved)
  • 1/2 lemon
  • 1/2 cup fresh parsley (rough chopped)
  • 1/2 yellow onion (diced)
  • 1 rutabaga (medium, cubed)
  • 4 cloves garlic (pressed or finely minced)
  • 3 ears of corn (approx. 1 cup)
  • 1 cup cream
  • 6 cups chicken stock
  • 2 teaspoons anchovy paste
  • 4 tablespoons cornstarch
  • 1/4 cup milk
  • 1 tablespoon lemon pepper seasoning (without salt)
  • 2 bay leaves
  • 2 teaspoons onion powder
  • 2 tablespoons oil
  • salt
  • pepper

Directions

  1. Heat oil in a large, heavy soup pot over medium high heat.
  2. Add onions and sweat until translucent.
  3. Add turkey and cook for 5 – 8 minutes, stirring occasionally.
  4. Season with 1 tsp. lemon pepper.
  5. Stir in rutabaga and season with 1 tsp. lemon pepper.
  6. Cook for 8 – 10 minutes.
  7. Add garlic and corn.
  8. Pour in chicken stock, add bay leaves, onion powder and cover.
  9. Reduce heat to simmer and cook until rutabaga is al dente.
  10. In the meantime, combine lemon juice, 1 tsp. lemon pepper, parsley and shrimp in a bowl, and set aside.
  11. Stir in anchovy paste and cream.
  12. Mix milk and cornstarch in a bowl.
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NutritionView more

480Calories
Sodium29%DV690mg
Fat37%DV24g
Protein88%DV45g
Carbs8%DV23g
Fiber12%DV3g

PER SERVING *

Calories480Calories from Fat220
% DAILY VALUE*
Total Fat24g37%
Saturated Fat8g40%
Trans Fat
Cholesterol250mg83%
Sodium690mg29%
Potassium1010mg29%
Protein45g88%
Calories from Fat220
% DAILY VALUE*
Total Carbohydrate23g8%
Dietary Fiber3g12%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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