The Souper Bowl


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Serves 4 | Prep Time | Cook Time

Why I Love This Recipe

A hearty, creamy, turkey and vegetable chowder.

We used our leftover turkey from Christmas dinner and it turned out great.

Per serving: 317 calories, 4 g fat, 0.7 g saturated fat, 27.1 g protein, 49.6 g carbohydrate, 4.2 g fiber, 47.5 mg cholesterol, 875.9 mg sodium, % of calories from fat: 11


Ingredients You'll Need

8oz boneless,skinless turkey breast, cut into 1-inch cubes
3oz Canadian bacon, diced
3 cups low-fat chicken broth
2 cups diced carrots
1 cup peeled, cubed potatoes
1 tsp dried thyme
1/2 tsp dried rosemary
1/4 tsp black pepper
2 cups broccoli florets
1 can(14 oz) cream-style corn
1 cup frozen or canned corn kernels
1/2 cup low-fat sour cream mixed with 1 tsp cornstarch


Directions

Spray a large soup pot with non-stick spray. Add turkey and cook over medium-high heat until no longer pink. Add bacon and onions and cook for 2 more minutes. Add broth, carrots, potatoes, thyme, rosemary, and pepper. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 8 minutes.


Stir in broccoli and simmer for 3 more minutes. Add creamed corn and corn kernels. Cook for 2 more minutes, until corn is heated through. Stir in sour cream mixture and serve immediately.


we used our leftover turkey from Christmas dinner and it turned out great.



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