Saturday, October 10, 2009

Turkey and Corn Chowder

With the weather cooling down and the wind gusting, I have been dying to make some soup. I pulled out some leftover turkey breast and corn "off" the cob that I had from corn season out of the freezer. I used Paula Deen's Chef Jack's Corn Chowder recipe as a guide, but I modified it majorly. Hello!?!?!? Two sticks of butter!??!?! Ridiculous...

1 Tbsp Brummel and Brown yogurt spread
1 small onion, diced
15-20 baby carrots, diced
1 clove garlic, minced
2 cups white corn kernels, fresh or frozen
1 C cooked, diced turkey breast
3 cups chicken stock
1 C fat free half and half
1 C 1/2% Milk
3 Tbsp cornstarch
1/2 C COLD water
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper

Melt the butter in the soup pot over medium heat. Add the onion, carrot, and garlic, and saute for 2 minutes.

Add the corn and chicken stock and bring to a boil. Simmer for 10 minutes.

Add the half-and-half and milk and bring to a simmer. Mix the cornstarch with COLD water. Slowly add the mixture until the soup thickens (you may not need all of it to thicken the soup).

Add the nutmeg and salt and pepper, to taste, right before serving.

This soup really hit the spot. It was thick and full of flavor. We'll definitely be making this again!

WW Points per serving (1/6th of the recipe): 3 points

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