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Turkey-Corn Chowder

Serves: 6
Total Calories: 332

Ingredients

1 tablespoon vegetable oil
1 pound turkey breast tenderloin, cut into 1 inch pieces
1 cup sliced leek
1 clove garlic, finely chopped
1/4 cup chopped fresh dill weed
1/2 teaspoon salt
1 cup chicken broth
3/4 pound small red potato, cut into 1 inch pieces
2 cups half and half
1 cup julienne strips zucchini
1/2 cup fresh or frozen whole kernel corn

Directions:

Heat oil in 3-quart saucepan over medium-high heat. Cook turkey, leeks and garlic in oil 10 to 12 minutes, stirring occasionally, until turkey is no longer pink in center.
Stir in dill weed, salt, pepper, broth and potatoes reduce heat to low. Simmer uncovered 15 to 20 minutes or until potatoes are tender. Stir in remaining ingredients. Cook uncovered about 5 minutes or until hot.

1 Serving: Calories 250 (Calories from Fat 110) Fat 12g (Saturated 6g) Cholesterol 70mg Sodium 440mg Carbohydrate 19g (Dietary Fiber 2g) Protein 19g
% Daily Value: Vitamin A 8% Vitamin C 10% Calcium 10% Iron 10%
Diet Exchanges: 1 Starch, 2 Lean Meat, 1 Vegetable, 1 Fat

Betty's Tip
Cut out about 9 grams of fat per serving by substituting fat-free half-and-half or a low-fat liquid nondairy cream for the regular half-and-half.

Nutritional Facts:

Serves: 6
Total Calories: 332
Calories from Fat: 122

This Turkey-Corn Chowder recipe is from the Betty Crocker's Best Chicken Cookbook Cookbook. Download this Cookbook today.


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