Light Turkey (or Chicken) & Corn Chowder Recipe
User Reviews
4.8
Light Turkey (or Chicken) & Corn Chowder Recipe
Description
The Light Turkey (or Chicken) & Corn Chowder begins with sautéing diced onion, celery, red bell pepper, and minced garlic in olive oil until just softened. Adding canned green chiles enhances the flavor with slight heat and complexity. Chicken broth is poured in and the mixture is simmered to develop the base flavor before frozen corn is stirred in and cooked briefly.
A smooth mixture of flour and milk is gradually whisked into the soup to thicken the broth while salt and pepper season the chowder. Shredded cooked turkey or chicken and shredded Cheddar cheese are incorporated and heated until the cheese melts into the broth, enriching the texture. A final touch of cayenne pepper adds subtle warmth without overwhelming the flavor.
The chowder is ladled into bowls and topped with thinly sliced green onions for freshness and color. It makes a satisfying and lighter version of classic corn chowder, with lean protein and vegetables in a creamy, moderately spicy soup.
Ingredients
- 1 teaspoon olive oil
- 1 yellow onion diced, medium
- 1 celery diced, stalk
- 1 red bell pepper diced
- 2 garlic minced, cloves
- 1 green chiles 4 ounce can diced
- 3 cups chicken broth low-sodium
- 1 ¼ cups corn kernels frozen
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
- ¼ cup all-purpose flour
- 2 cups milk skim
- 2 ½ cups turkey or chicken, shredded, cooked
- ¾ cup cheddar cheese shredded
- ¼ teaspoon cayenne pepper
- green onion thinly sliced (for garnish)
Instructions
- 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.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 2233 kcal
% Daily Value*
| Serving | 1.25Cups | |
| Calories | 223.3kcal | 11% |
| Carbohydrates | 25.3g | 8% |
| Protein | 15.6g | 31% |
| Fat | 6.6g | 10% |
| Saturated Fat | 2.4g | 12% |
| Cholesterol | 13mg | 4% |
| Sodium | 843.9mg | 35% |
| Fiber | 1.6g | 6% |
| Sugar | 8.8g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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