- Ingredients
- How To Cook
- Nutrition
Ingredients
- 1 package Honeysuckle White® 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)
How To Cook
1. Add carrots, celery, onion, potato, chicken broth, salt and thyme to a 4- to 6-quart oval slow cooker.
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.
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.
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.
Nutrition
Nutrition Facts
| 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. | |
