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Prep Time
10 Mins
Cook Time
34 Mins
Yield
8 servings (serving size: 1 cup)

How to Make It

Step 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.

Step 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.

Oxmoor House Healthy Eating Collection

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