A white bowl on a brown plate holding harvest chowder. To the left there is a silver platter with two cranberry sage scones.

Savoury Harvest Chowder with Cranberry Sage Biscuits

Inspired
Serving Time Icon 30 min
Serves Number Icon Serves 4-6

If you’re looking to say goodbye to the stress and mess of entertaining, but still crave the flavours of this season, this is a great one-bowl alternative to a full-ride Thanksgiving dinner. Whether you make it to celebrate the occasion or to use up your leftovers, this chunky, hearty cream soup perfectly delivers the flavours of Ontario.

Savoury Harvest Chowder

Prep 15 MIN

Cook 30 MIN

Ingredients

Method

Step 1

In a soup pot, melt butter over medium heat. Sauté garlic and onion for 3 minutes. Add squash, oregano, paprika, salt and pepper; cook, stirring, for 1 minute.
 

Step 2

Whisk together cream and flour; set aside.
 

Step 3

Stir in turkey, broth and cream mixture and bring to a boil. Reduce heat, cover and simmer gently, stirring occasionally for about 20 minutes or until squash is tender. Stir in corn and cilantro and cook for about 5 minutes or until corn is heated through.

Tip: You can substitute chopped peeled sweet potato for the squash.

Cranberry Sage Biscuits

Make a batch of these on the weekend to enjoy with soups and stews during the fall and freeze the rest to pack up for little snacks later.

Prep 10 MIN

Cook 13 MIN

Ingredients

Method

Step 1

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper; set aside.
 

Step 2

In a large bowl, combine whole wheat and all purpose flours, sugar, baking powder, sage and salt. Using pastry blender or fingertips cut in butter until mixture resembles coarse crumbs. Gradually add 3/4 cup (175 mL) of milk while stirring with fork to make soft, slightly sticky dough. Drizzle in more milk, 1 tbsp (15 mL) at a time if necessary. Add cranberries and fold into dough.
 

Step 3

Turn out dough onto lightly floured surface and knead dough gently about 10 times. Pat dough into 1 inch (2.5 cm) thick rectangle. Cut into 12 and place on prepared baking sheet.
 

Step 4

Bake for about 13 minutes or until tops are light golden. 

Nutritional Information

One Serving 1/6 Recipe

Calories 350
Protein 10 g
Carbohydrates 52 g
Fat 12 g
Saturated Fat 6 g
Trans Fat 0.4 g
Cholesterol 85 mg
Sodium 250 mg
Fibre 5 g
Sugars 24 g
Savour Ontario Kitchen
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Savour Ontario Kitchen

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