- Makes: 6 servings
- Prep: 15 mins
- Cook: 16 mins
Vegetable and Smoked Turkey Chowder
cup sliced celery
cup sliced carrots
cup chopped onion
teaspoon dried thyme, crushed
teaspoon dried sage, crushed
tablespoons cooking oil
cups canned chicken broth or 2 cups Basic Soup Stock
cups cubed, unpeeled red potatoes
10 ounce smoked turkey leg
small zucchini, halved lengthwise and sliced
10 ounce package frozen whole kernel corn
- In a large saucepan cook celery, carrots, onion, thyme, sage, and pepper in hot oil over medium heat for 4 minutes. Stir in broth or soup stock, water, and potatoes; add turkey leg. Bring to boiling; reduce heat. Simmer, covered, about 5 minutes.
- Stir in zucchini and corn. Return to boiling; reduce heat. Simmer, covered, about 5 minutes or until potatoes are tender.
- Remove from heat. Remove turkey leg from saucepan; let stand until cool enough to handle. Remove meat from turkey leg; discard turkey bone and skin. Coarsely chop meat and return to saucepan. Heat through.
Nutrition Facts (Vegetable and Smoked Turkey Chowder)
- Per serving:
- 180 kcal cal.,
- 6 g fat
- (1 g sat. fat,
- 20 mg chol.,
- 515 mg sodium,
- 23 g carb.,
- 4 g fiber,
- 11 g pro.
- Percent Daily Values are based on a 2,000 calorie diet