🍲 Bone Broth Usage Note This recipe uses your homemade bone broth diluted 1:1 with water. Because homemade broth is collagen-rich and concentrates heavily when reduced, dilution keeps the flavor balanced without over-salting. Salt is added only in the final minutes of cooking. The broth's gelatin will give the chowder a naturally silky, full-bodied texture without needing much cream.
Ingredients
The Base
4 cups bone broth (unsalted)
4 cups water
2 tbsp butter
1 tbsp beef tallow (or more butter)
Aromatics
1 head garlic, cloves peeled
3 stalks celery, sliced
2 carrots, diced (large)
1 parsnip, diced (medium)
2 tsp onion powder
2 bay leaves
Body
4 gold potatoes, cubed (medium)
2–3 cups cooked turkey, shredded
Cream Finish
½ cup heavy cream
¼ cup Greek yogurt
½ lemon juice only
Seasoning (Add Late)
1–2 tsp salt (to taste)
1 tsp black pepper
1 tsp Kinder's Garlic & Herb
1 tsp Kinder's Lemon Pepper
½ tsp ea. paprika, thyme, parsley, oregano
Method
1
Build the Garlic Base Melt butter and tallow together in a large heavy-bottomed pot over medium heat. Add all peeled garlic cloves whole. Cook low and slow, stirring occasionally, for 8–10 minutes until golden and very soft. Do not rush this — the garlic should almost melt.
💡 Whole slow-cooked garlic is the flavor backbone and a key wellness element. It becomes sweet, mild, and deeply savory.
2
Sweat the Vegetables Add celery, carrots, and parsnip to the pot. Stir to coat in the garlic-butter. Cook for 5–6 minutes over medium heat until slightly softened. Add onion powder and stir through.
3
Add Broth & Potatoes Pour in 4 cups bone broth and 4 cups water. Add bay leaves and gold potatoes. Bring to a gentle boil, then reduce to a steady simmer. Cook uncovered for 18–22 minutes until potatoes are fully tender.
💡 No salt yet. The broth will concentrate as it simmers — taste before adding anything.
4
Mash for Body (Optional but Recommended) Remove bay leaves. Use a potato masher or the back of a spoon to partially mash some of the potatoes and garlic directly in the pot. This thickens the soup naturally using the broth's own gelatin — no flour needed. Leave plenty of chunks for texture.
💡 For a silkier finish, blend 1–2 cups of the soup and stir it back in.
5
Add Turkey & Season Stir in shredded cooked turkey. Now taste your broth. Add salt, pepper, Kinder's seasonings, paprika, thyme, parsley, and oregano. Start conservative — you can always add more. Simmer 5 more minutes to let flavors marry.
6
Cream Finish Reduce heat to low. Stir in heavy cream. In a small bowl, temper the Greek yogurt by mixing a spoonful of hot soup into it, then stir it back into the pot. Squeeze in lemon juice. Do not boil after this point.
💡 The lemon adds brightness and cuts the richness — especially helpful when sick. The yogurt adds a subtle tang and creaminess without heaviness.
7
Rest & Serve Let the soup sit off-heat for 3–5 minutes before serving. It will thicken slightly as the gelatin sets. Ladle into bowls. Finish with a small crack of fresh pepper and a pinch of parsley.
Made with homemade bone broth · Season late · Taste often · Rest well