Turkey Cheddar Corn Chowder |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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After the holidays, and the usual turkey dinner, this is the soup that everyone is waiting for! I usually put the vegetables into a crockpot after they are softened and then add the turkey, stock and milk (though I still wait for the last 10 minutes of cooking before adding the corn and cheese). *This year I added the leftover from our Thanksgiving dinner to the soup: stuffing, mashed potatoes and scalloped corn (substituting these for the diced potatoes and creamed corn) and it was great! Plus it helped clear out the fridge! Ingredients:
1/2 cup butter |
1 cup onion, chopped |
1 cup carrot, diced |
1 cup potato, diced |
1 cup celery, chopped |
2 cups cooked turkey, diced |
1/2 cup flour |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon thyme |
1 tablespoon parsley |
2 cups chicken stock (or turkey) |
4 cups nonfat milk |
1 cup low-fat cheddar cheese |
1 (14 ounce) can cream-style corn |
Directions:
1. Saute vegetables in a Dutch oven over medium heat for about 5 minutes, or until just softened, then add the turkey.
2. Sprinkle flour and seasonings over the vegetable/turkey mixture. Blend in stock and milk, stirring until it reaches the boiling point. Turn the heat down to low and simmer for 15 minutes.
3. Add cheese and corn. Cover and cook at least 10 minutes to blend flavors.
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