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Light Turkey Corn Chowder

  • 6 Servings
  • 10 mins Prep Time
  • 2 hr 55 mins Total Time

Ingredients

  • 1 package 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-ounce can low-sodium chicken broth
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh thyme leaves, minced
  • 2 cups corn kernels, frozen or fresh cut off the cob
  • 1 cup 2% milk
  • 3 tablespoons cornstarch
  • 3 tablespoons 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 2.5 g 4 %
Saturated fat 1 g 5 %
Trans fat 0 g
Cholesterol 40 mg 13 %
Sodium 270 mg 11 %
Total Carbohydrates 26 g 9 %
Dietary Fiber 2 g 8 %
Sugars 7 g
Protein 19 g
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.

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