Turkey and Sweet Potato Chowder

Mashing the potato thickens the soup without adding carbs.

SERVINGS: 5 (1-1/3 cup) servings

CARB GRAMS PER SERVING: 29

Rated : Not yet rated

Nutrition Facts Per Serving:

Servings: 5 (1-1/3 cup) servings
Calories216
Total Fat (g)1
Cholesterol (mg)44
Sodium (mg)271
Carbohydrate (g)29
Fiber (g)4
Protein (g)23

Diabetic Exchanges

Starch (d.e.)2
Very Lean Meat (d.e.)2

1	largepotato, peeled if desired and chopped (about 1-1/2 cups)
1	14-ounce canreduced-sodium chicken broth
2	smallears frozen corn-on-the-cob, thawed, or 1 cup loose-pack frozen whole kernel corn
12	ouncescooked turkey breast, cut into 1/2-inch cubes (about 2-1/4 cups)
1-1/2	cupsfat-free milk
1	largesweet potato, peeled and cut into 3/4-inch cubes (about 1-1/2 cups)
1/8	to 1/4 teaspoonground black pepper
1/4	cupcoarsely snipped fresh flat-leaf parsley

1. In a 3-quart saucepan, combine chopped potato and broth. Bring to boiling; reduce heat. Simmer, uncovered, about 12 minutes or until potato is tender, stirring occasionally. Remove from heat. Do not drain. Using a potato masher, mash potato until mixture is thickened and nearly smooth.

2. If using corn-on-the-cob, cut the kernels from one of the ears of corn. Carefully cut the second ear of corn crosswise into 1/2-inch-thick slices.

3. Stir corn, turkey, milk, sweet potato, and pepper into potato mixture in saucepan. Bring to boiling; reduce heat. Cover and cook for 12 to 15 minutes or until the sweet potato is tender.

4. To serve, ladle chowder into bowls. Sprinkle with parsley. Makes 5 (1-1/3-cup) servings.