Light Turkey Corn Chowder
- 6 Servings
- 10 mins Prep Time
- 2 hr 55 mins Total Time
Ingredients
- 1 package Shady Brook Farms® 99% Fat Free Turkey Breast Tenderloins
- 1 carrot, peeled and diced
- 1 stalk celery, diced
- 1/2 cup white or yellow onion, diced
- 1-1/2 cups russet potatoes, peeled and diced
- 1 (14.5 oz.) can low-sodium chicken broth
- 1/2 tsp. kosher salt
- 1/2 tsp. fresh thyme leaves, minced
- 2 cups corn kernels, frozen or fresh cut off the cob
- 1 cup 2% milk
- 3 tbsp. cornstarch
- 3 tbsp. water
- Salt and freshly ground pepper to taste
- Parsley, minced (optional)
- Breadsticks (optional side dish)
| Serving Size | About 1 1/4 cups |
|---|---|
| Amount Per Serving | |
| Calories | 190 |
| Calories from Fat | 20 |
| % Daily Value* | |
| Total Fat 2.5g | 4% |
| Saturated Fat 1g | 5% |
| Trans Fat 0g | |
| Cholesterol 40mg | 13% |
| Sodium 270mg | 11% |
| Total Carbohydrates 26g | 9% |
| Dietary Fiber 2g | 8% |
| Sugars 7g | |
| Protein 19g | |
|
Vitamin A
40%
Vitamin C
15%
Calcium
8%
Iron
8%
|
|
| *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly. | |
-
Step 1
Add carrots, celery, onion, potato, chicken broth, salt and thyme to a 4- to 6-quart oval slow cooker. -
Step 2
Cover and cook on low-heat setting about 3 hours or on high setting about 1 1/2 hours or until potatoes are tender. -
Step 3
Stir in corn, milk and turkey. Cover and cook about 1 hour on high or until turkey is cooked to 165°F using a meat thermometer. -
Step 4
In a small bowl stir together cornstarch and water; stir into the chowder mixture. Cover and cook until chowder begins to bubble and thickens slightly, about 10-15 minutes. Season to taste with salt and pepper. Garnish with parsley, if desired, and serve with breadsticks.
