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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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An Idaho or russet baking potato works best for chowder because, when cooked, it mashes easily and makes the broth thick and creamy. Ingredients:
2 teaspoons reduced-calorie margarine |
3/4 pound peeled, diced baking potato |
2 cups chopped onion |
1 cup finely chopped celery |
2 (10 1/2-ounce) cans low-sodium chicken broth |
1 (10-ounce) package frozen whole-kernel corn, thawed |
1 teaspoon dried thyme |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 3/4 cups chopped cooked turkey breast |
1 (12-ounce) can evaporated fat-free milk |
1 tablespoon all-purpose flour |
2 tablespoons water |
Directions:
1. Heat margarine in a Dutch oven over medium heat until melted. Add potato, onion, and celery to Dutch oven; cook, stirring constantly, 5 minutes. Add broth and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
2. Remove 2 cups vegetables from broth with a slotted spoon; partially mash vegetables with a fork or potato masher. Return vegetables to Dutch oven. Add turkey and milk; bring to a boil over medium heat, stirring constantly. Combine flour and water, stirring until smooth. Gradually add flour mixture to Dutch oven; cook over medium heat, stirring constantly, 4 to 5 minutes or until thickened and bubbly.
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