Turkey Chowder

Ingredients

• 2 teaspoons reduced-calorie margarine
• 3/4 pound peeled, diced baking potato
• 2 cups chopped onion
• 1 cup finely chopped celery
• 2 (10 1/2-ounce) cans low-sodium chicken broth
• 1 (10-ounce) package frozen whole-kernel corn, thawed
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 3/4 cups chopped cooked turkey breast
• 1 (12-ounce) can evaporated fat-free milk
• 1 tablespoon all-purpose flour
• 2 tablespoons water

Preparation

1. 1. Heat margarine in a Dutch oven over medium heat until melted. Add potato, onion, and celery to Dutch oven; cook, stirring constantly, 5 minutes. Add broth and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
2. 2. Remove 2 cups vegetables from broth with a slotted spoon; partially mash vegetables with a fork or potato masher. Return vegetables to Dutch oven. Add turkey and milk; bring to a boil over medium heat, stirring constantly. Combine flour and water, stirring until smooth. Gradually add flour mixture to Dutch oven; cook over medium heat, stirring constantly, 4 to 5 minutes or until thickened and bubbly.