Turkey Chowder

recipe
Deli-style turkey makes the soup too salty, so we suggest using leftover roasted turkey or baking your own. Start with about 2/3 pound of turkey tenderloins and bake them at 350° for 22 minutes to get 2 cups of diced cooked turkey.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 34 Minutes

Nutritional Information

Calories 171
Fat 6.5 g
Satfat 2.1 g
Protein 14.5 g
Carbohydrate 14.6 g
Cholesterol 32 mg
Iron 1 mg
Sodium 415 mg
Caloriesfromfat 34 %
Fiber 1.5 g
Calcium 68 mg

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

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.

. 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.

Note:

Oxmoor House Healthy Eating Collection

January 2008
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