Bayou Turkey-Barley Chowder

November 2009
Bayou Turkey-Barley Chowder

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Makes: 6 servings

Prep: 10 mins

Cook: 1 hr

  • 5 cups a href="/recipes/rachael-ray-magazine-recipe-index/soup-recipes/Easy-Turkey-Stock">Easy Turkey Stock or chicken broth
  • 3/4 cup pearl barley
  • 1 1/2 cups tomato sauce
  • 1 green bell pepper, cut into 1/2-inch pieces
  • 10 ounces fresh okra, cut into 1/2-inch pieces
  • 1 bunch scallions, thinly sliced
  • 1 pound large shrimp--peeled, deveined and chopped
  • 2 teaspoons hot pepper sauce, plus more for serving
  • Sour cream, for serving
  1. In a small saucepan, bring 2 cups turkey stock and the barley to a boil. Lower the heat, cover and simmer until tender, about 40 minutes.
  2. In a large saucepan, bring the remaining 3 cups stock, the tomato sauce, bell pepper and cooked barley to a boil. Stir in the okra and scallions, lower the heat and simmer for 10 minutes. Add the turkey and shrimp and cook until the shrimp is opaque, about 3 minutes; stir in the hot sauce. Serve the soup with dollops of sour cream and more hot sauce.
Tip Frozen Assets
  • Use an 8-ounce package of frozen cut okra instead.