Turkey and corn chowder
prep: 15 minutes
cook: 15 minutes
serving: 4
Nutrition Facts
each serving
KCal
302
Carbs
31.9g
fiber
5.2g
Protein
29.7g
Fat
5.1g
Saturates
0.9g
Sugars
10.4g
Salt
0.3g
Fruit/Veg Portion
1
Ingredients
all 12 types- 2 tsp sunflower oil
- 400g potatoes, peeled and cut into 1cm cubes
- 1 small onion, finely chopped
- 1 stick celery, chopped
- 1 large carrot, finely diced
- 1 red pepper, deseeded and diced
- 1 tbsp wholemeal flour
- 300ml skimmed milk
- 300ml low-salt vegetable stock
- 300g skinless, cooked, diced turkey
- 198g can salt-free sweetcorn, drained
- 1 tbsp chopped flat-leaf parsley
Directions
2 steps in totalStep 1
Heat the oil in a large pan and add the potatoes with the onion, celery and carrot and stir-fry for 5 minutes, stirring occasionally. Sprinkle the flour over and cook for 2 minutes, stirring continuously.
Step 2
Remove from heat and stir in the milk and stock. Return to the heat and slowly bring to the boil, stirring continuously. Add the turkey, sweetcorn and red pepper and simmer for 5-6 minutes until the potatoes are cooked through. Sprinkle with parsley and serve.
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