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
Calories 216
Total Fat (g) 1
Saturated Fat (g) 0
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	large potato, peeled if desired and chopped (about 1-1/2 cups)
1	14-ounce can reduced-sodium chicken broth
2	small ears frozen corn-on-the-cob, thawed, or 1 cup loose-pack frozen whole kernel corn
12	ounces cooked turkey breast, cut into 1/2-inch cubes (about 2-1/4 cups)
1-1/2	cups fat-free milk
1	large sweet potato, peeled and cut into 3/4-inch cubes (about 1-1/2 cups)
1/8	to 1/4 teaspoon ground black pepper
1/4	cup coarsely 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.