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Turkey And Sweet Potato Chowder

Ingredients

• 1 large potato, peeled and chopped (1 1/2 cups)
• 1 14-ounce can reduced-sodium chicken broth
• 2 small ears frozen corn, thawed, or 1 cup loose-pack frozen whole-kernel corn
• 12 ounces cooked turkey breast, cut into 1/2-inch cubes (2 1/4 cups)
• 1 1/2 cups fat-free milk
• 1 large sweet potato, peeled and cut into 3/4-inch cubes (1 1/2 cups)
• 1/8 to 1/4 teaspoon ground black pepper
• 1/4 cup coarsely snipped parsley

Directions

1. In a saucepan combine chopped potato and broth.
2. Simmer, uncovered, 12 minutes, stirring occasionally.
3. Remove from heat.
4. Do not drain.
5. Using a potato masher, mash potato until mixture is thickened and nearly smooth.
6. If using corn on the cob, cut the kernels from one of the ears of corn.
7. Cut the second ear of corn crosswise into 1/2-inch-thick slices.
8. Stir remaining ingredients except parsley into potato mixture in saucepan.
9. Bring to boiling.
10. Reduce heat.
11. Cover and cook for 12 to 15 minutes.
12. Sprinkle each serving with parsley.

Attribution