Turkey & Corn Chowder

• Meat

  • 2 1/2 cup Turkey, cooked and shredded

• Produce

  • 1/2 cup Bell pepper, roasted
  • 1 stalk Celery
  • 2 cup Corn, frozen kernels
  • 3 Garlic cloves
  • 1 (4 oz can Green chiles
  • 1 Green onion
  • 1 Yellow onion, medium

• Canned Goods

  • 4 cup Chicken broth, low-sodium

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1/4 tsp Pepper, ground
  • 1/2 tsp Salt
  • 1/2 tsp Smoke paprika

• Oils & Vinegars

  • 1 tsp Olive oil

• Dairy

  • 3/4 cup Cheddar cheese
  • 2 cup Milk

Found on julieseatsandtreats.com

Description

Ingredients

• 1 tsp olive oil
• 1 medium yellow onion, diced
• 1 stalk celery, diced
• 1/2 c. roasted bell pepper, diced
• 3 garlic cloves, minced
• 1 (4 oz) can diced green chiles
• 4 c. low-sodium chicken broth
• 2 c. frozen corn kernels
• 1/2 tsp salt
• 1/4 tsp ground pepper
• 1/4 c. all-purpose flour
• 2 c. milk
• 2 1/2 c. cooked and shredded turkey
• 3/4 c. shredded cheddar cheese
• 1/2 tsp smoke paprika
• green onion, thinly sliced for garnish

Directions

• 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.
• 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.
• 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.

Nutrition