Turkey Corn Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
16 ozs. Cooked Turkey breast meat, cut into chunks1 Cup Onions, chopped 2 cups chopped green onions, divided 2 cups Butternut Squash,cubed 1/4 cup Flour 9 cups Chicken stock 4 tbsp Butter, unsalted 4 cup kernelsYellow Sweet Corn, Frozen 2 cups Russet Potatoes, diced 1.5 tsp fresh thyme1/2 cup plus 2 Tblsp chopped fresh cilantro 2 cup, chopped red peppers 1 cup Fat free half and half
Add butter to a heavy-bottom soup pot. Melt over medium heat, then add onions and 1 cup of the peppers. Saute until the onions are soft, or around 10 minutes. Add flour and stir, cooking about 2 minutes. You want the flour to brown slightly, which will take away the flour taste. Add the stock, squash, potatoes and thyme. Bring to a boil, then reduce the heat to medium-low. Simmer uncovered til the squash and potatoes are tender-about 12 mintues. Add the corn, cream, and the rest of the peppers. Simmer for another 10 minutes. Add turkey, 1 cup green onions and cilantro. Simmer another 5 minutes. Add salt and pepper to taste.
Serve and top with additional green onion and cilantro as you wish.
Number of Servings: 10
Recipe submitted by SparkPeople user PIEGRRL.
Serve and top with additional green onion and cilantro as you wish.
Number of Servings: 10
Recipe submitted by SparkPeople user PIEGRRL.
Nutritional Info Amount Per Serving
- Calories: 312.4
- Total Fat: 9.0 g
- Cholesterol: 39.6 mg
- Sodium: 814.4 mg
- Total Carbs: 43.1 g
- Dietary Fiber: 5.2 g
- Protein: 17.9 g