1 large potato, peeled if desired and chopped (about 1-1/2 cups)
1 14 - ounce can reduced-sodium chicken broth
2 small ears frozen corn-on-the-cob, thawed, or 1 cup loose-pack frozen whole kernel corn
12 ounces cooked turkey breast, cut into 1/2-inch cubes (about 2-1/4 cups)
1 1/2 cups fat-free milk
1 large sweet potato, peeled and cut into 3/4-inch cubes (about 1-1/2 cups)
1/8-1/4 teaspoon ground black pepper
1/4 cup coarsely snipped fresh flat-leaf parsley
In a 3-quart saucepan, combine chopped potato and broth. Bring to boiling; reduce heat. Simmer, uncovered, about 12 minutes or until potato is tender, stirring occasionally. Remove from heat. Do not drain. Using a potato masher, mash potato until mixture is thickened and nearly smooth.
If using corn-on-the-cob, cut the kernels from one of the ears of corn. Carefully cut the second ear of corn crosswise into 1/2-inch-thick slices.
Stir corn, turkey, milk, sweet potato, and pepper into potato mixture in saucepan. Bring to boiling; reduce heat. Cover and cook for 12 to 15 minutes or until the sweet potato is tender.
To serve, ladle chowder into bowls. Sprinkle with parsley. Makes 5 (1-1/3-cup) servings.
Nutrition Facts Per Serving:
Servings Per Recipe: 5
PER SERVING: 216 calories 1 g total fat 44 mg cholesterol., 271 mg sodium, 29 g carbs. (4 g fiber), 23 g protein
Lean Meat 2 Starch 2