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Turkey and Sweet Potato Chowder

Turkey and Sweet Potato Chowder

Turkey and Sweet Potato Chowder


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

Diabetic Exchanges

Lean Meat 2 Starch 2

Recipe Source

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