Turkey & Corn Chowder
You can never have too many main course recipes, so give Turkey & Corn Chowder a try. One serving contains 279 calories, 21g of protein, and 12g of fat. For $1.36 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 6. 33 people were impressed by this recipe. It is brought to you by Julies Eats and Treats. Head to the store and pick up ground pepper, green chiles, low sodium chicken broth, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 56%, this dish is good. Try Turkey Corn Chowder, Leftover Turkey Corn Chowder, and Light Turkey (or Chicken) & Corn Chowder for similar recipes.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
1 stalk celery, diced
2 c. frozen corn kernels
1/4 c. all-purpose flour
3 garlic cloves, minced
1 (4 oz) can diced green chiles
green onion, thinly sliced for garnish
1/4 tsp ground pepper
4 c. low-sodium chicken broth
2 c. milk
1 tsp olive oil
1/2 tsp smoke paprika
1/2 c. roasted bell pepper, diced
1/2 tsp salt
3/4 c. shredded cheddar cheese
2 1/2 c. cooked and shredded turkey
1 medium yellow onion, diced
Equipment:
sauce pan
whisk
bowl
Cooking instruction summary:
Heat olive oil in large saucepan over medium heat. Add the onion and celery and cook for 5 minutes or until they begin to soften. Add garlic, roasted bell pepper and green chiles and cook for 1-2 more minutes. Pour in chicken broth, bring to a boil, then reduce heat and simmer, uncovered, for 10 minutes. Add the corn and simmer an additional 3 minutes. Put flour into medium bowl. Slowly whisk in milk until mixture is smooth. Slowly whisk in milk mixture to soup, along with salt and pepper. Cook, stirring frequently, until soup is thickened, about 15 minutes. Stir in turkey, cheddar cheese and smoked paprika. Stir until cheese melted and turkey is warm. Serve garnish with green onions if desired.
Step by step:
1. Heat olive oil in large saucepan over medium heat.
2. Add the onion and celery and cook for 5 minutes or until they begin to soften.
3. Add garlic, roasted bell pepper and green chiles and cook for 1-2 more minutes.
4. Pour in chicken broth, bring to a boil, then reduce heat and simmer, uncovered, for 10 minutes.
5. Add the corn and simmer an additional 3 minutes.
6. Put flour into medium bowl. Slowly whisk in milk until mixture is smooth.
7. Slowly whisk in milk mixture to soup, along with salt and pepper. Cook, stirring frequently, until soup is thickened, about 15 minutes.
8. Stir in turkey, cheddar cheese and smoked paprika. Stir until cheese melted and turkey is warm.
9. Serve garnish with green onions if desired.
Nutrition Information:
covered percent of daily need
