Turkey Chowder

Ingredients

• 1 tablespoon olive oil
• 1 cup thinly sliced celery
• 3/4 cup chopped onion (1 small)
• 2 garlic cloves, minced
• 1 (10-ounce) package frozen whole-kernel corn, thawed
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1/4 cup all-purpose flour
• 4 cups fat-free, less-sodium chicken broth
• 1 tablespoon minced fresh thyme
• 2 cups diced cooked turkey breast
• 1 cup 1% low-fat milk
• 1 tablespoon fresh lemon juice
• 1/3 cup reduced-fat sour cream
• 3 tablespoons minced fresh parsley (optional)

Preparation

1. Heat oil in a Dutch oven over medium heat. Add celery, onion, and garlic. Sauté 3 minutes. Add corn, pepper, and salt. Sauté 1 minute. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan; cook 1 minute, stirring constantly. Stir in chicken broth and thyme; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally.
2. . Add turkey, milk, and lemon juice to pan, stirring well. Cook 3 minutes or until thoroughly heated. Remove from heat, and stir in sour cream. Sprinkle with parsley, if desired.