Рецепт Light Turkey (or Chicken) & Corn Chowder Recipe
This light corn chowder recipe uses leftover turkey or chicken. It’s hearty, satisfying and a fraction of the calories of most chowders.
Whether you have leftover turkey from your Thanksgiving feast or an extra rotisserie chicken lying around, this light turkey (or chicken) and corn chowder is a hearty meal without all of the extra calories. It’s creamy and thick without adding cream, and the flavors of the turkey and corn shine through, alongside a kick from green chiles and cayenne pepper.
And what did my family think of this soup? Well, each and every one of them went back for seconds. This is going to be a regular meal in our house!
Here are some of my favorite leftovers recipes that we’ll be making this weekend.
Leftover Turkey (or Chicken) Lasagna Rolls with Sun-Dried Tomatoes & Spinach {Low Fat}
Turkey, Brie, Pear & Cherry Chipotle Panini
Baked Tortellini with Turkey, Butternut Squash & Chard
Now, let’s get to the soup recipe.
The recipe:
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.
Light Turkey (or Chicken) & Corn Chowder Recipe
From the kitchen of Cookin Canuck. www.cookincanuck.com
Ingredients
- 1 tsp olive oil
- 1 medium yellow onion, diced
- 1 stalk celery, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 (4 oz.) can diced green chiles
- 3 cups low-sodium chicken broth
- 1 1/4 cups frozen corn kernels
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1/4 cup all-purpose flour
- 2 cups skim milk
- 2 1/2 cups shredded cooked turkey (or chicken)
- 3/4 cup shredded Cheddar cheese
- 1/4 tsp 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
Calories 218.5 / Total Fat 6.6g / Saturated Fat 2.4g / Cholesterol 13.0mg / Sodium 844.3mg / Total Carbohydrates 25.2g / Fiber 1.7g / Sugars 9.0g / Protein 15.6g / WW (Old Points) 5 / WW (Points+) 6
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