Light Turkey (or Chicken & Corn Chowder

• Meat

  • 2 1/2 cups Turkey, cooked

• Produce

  • 1 stalk Celery
  • 1 1/4 cups Corn, frozen kernels
  • 2 Garlic cloves
  • 1 (4 oz. can Green chiles
  • 1 Green onion
  • 1 Red bell pepper
  • 1 Yellow onion, medium

• Canned Goods

  • 3 cups Chicken broth, low-sodium

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1/4 tsp Cayenne pepper
  • 1/4 tsp Pepper, ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tsp Olive oil

• Dairy

  • 3/4 cup Cheddar cheese
  • 2 cups Skim milk

Found on cookincanuck.com

Description

Ingredients

• 1 tsp olive oil
• 1 medium yellow onion, diced
• 1 stalk celery, diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 (4 oz.) can diced green chiles
• 3 cups low-sodium chicken broth
• 1¼ cups frozen corn kernels
• ½ tsp salt
• ¼ tsp ground pepper
• ¼ cup all-purpose flour
• 2 cups skim milk
• 2½ cups shredded cooked turkey (or chicken)
• ¾ cup shredded Cheddar cheese
• ¼ tsp cayenne pepper
• Green onion, thinly sliced (for garnish)

Directions

• Heat the olive oil in a large saucepan set over medium heat. Add the onion, celery, red pepper and garlic and cook until the vegetables are beginning to soften, about 5 minutes.
• Add the green chiles and cook for 1 minute.
• Pour in the chicken broth, bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
• Add the corn and simmer for 3 minutes.
• Place the flour in a medium bowl and slowly whisk in the milk until the mixture is smooth.
• Slowly whisk the milk mixture into the soup, along with the salt and pepper. Cook, whisking frequently, until the soup is thickened, about 15 minutes.
• Stir in the turkey (or chicken), Cheddar cheese and cayenne pepper. Stir until the cheese is melted.
• Ladle into soup bowls, garnish with green onions and serve.

Nutrition