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Publix Aprons Recipes

Turkey Corn Cheese Chowder With Sage Biscuits

Total Time - 45 minutes / Makes 6 Servings

Cooking Sequence

  • Prepare biscuits through step 3; set aside - 15 minutes
  • Prepare chowder through step 3; begin to bake biscuits - 15 minutes
  • Complete chowder and serve - 15 minutes

Turkey Corn Cheddar Chowder With Sage Biscuits

Turkey Corn Cheddar Chowder

5 slices bacon
1 pound turkey breast cutlets (or use leftover turkey)
salt and pepper, to taste
1 (10-ounce) bag frozen seasoning blend (contains diced onions, red/green peppers and celery)
1 (11-ounce) can white corn (drained)
2 cups refrigerated hash brown potatoes with onions
1/4 cup flour
1/4 cup water
1 (14-ounce) can low-sodium chicken broth
1 cup processed cheese sauce
1 cup reduced-fat milk
2 1/2 teaspoons seafood seasoning blend
1/4 teaspoon black pepper
shredded Mexican cheese blend, optional


1. Preheat large saucepan on high 2–3 minutes. Cut bacon into 1/2-inch pieces; place in saucepan and cook 3–5 minutes, stirring frequently.
2. Dice turkey into bite-size pieces; season with salt and pepper. (If using leftover turkey, dice and add with potatoes.) Add uncooked turkey and seasoning blend to bacon; cover and cook 5 minutes, stirring occasionally.
3. Stir corn and potatoes (with leftover turkey) into bacon mixture. Cover and cook 5 minutes, stirring occasionally.
4. Stir in remaining ingredients (except shredded cheese); cover and bring to a boil. (Mixture must be boiling to thicken properly.) Whisk flour, water and 1/4 cup chicken broth in small bowl until smooth.
5. Add flour mixture slowly to chowder, whisking continuously. Reduce heat to low and cover; simmer 5 minutes, stirring occasionally. Serve chowder topped with shredded cheese.

CALORIES (per 1/6 recipe) 462kcal; FAT 26g; CHOL 76mg;
SODIUM 1424mg; CARB 31g; FIBER 2g; PROTEIN 26g;
VIT A 8%; VIT C 13%; CALC 18%; IRON 4%

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Sage Biscuits

2 cups reduced-fat biscuit baking mix
1 teaspoon rubbed sage
1/4 teaspoon Montreal steak seasoning
1/2 teaspoon black pepper
pinch nutmeg
3/4 cup reduced-fat milk
2 tablespoons butter


1. Preheat oven to 450°F. Combine all dry ingredients in medium bowl. Add milk and stir until a soft dough is formed.
2. Spoon biscuits onto baking sheet using two tablespoons, one to scoop and one to scrape (12 biscuits).
3. Melt butter in microwave-safe dish on HIGH 20–30 seconds or until melted. Brush over biscuits; flatten biscuits with back of spoon.
4. Bake 10–12 minutes or until golden. Serve.

CALORIES (per 1/6 recipe) 202kcal; FAT 7g; CHOL 13mg;
SODIUM 576mg; CARB 30g; FIBER 1g; PROTEIN 4g;
VIT A 1%; VIT C 1%; CALC 8%; IRON 9%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

The icon will change to Currently on My Grocery List to indicate that it has been added.


Add to your grocery list Mexican cheese blend, to taste
Add to your grocery list 2 tbsp butter
Add to your grocery list 1 3/4 cups  reduced-fat milk
Add to your grocery list 2 cups refrigerated hash brown potatoes with onions

Dry Grocery
Add to your grocery list 1/4 tsp Montreal Steak Seasoning
Add to your grocery list 1/4 cup flour
Add to your grocery list 1 (14 1/2-oz) can low-sodium chicken broth
Add to your grocery list pinch nutmeg
Add to your grocery list 1 cup processed American cheese spread
Add to your grocery list 2 cups reduced-fat biscuit baking mix
Add to your grocery list 1 tsp sage
Add to your grocery list 2 1/2 tsp seafood seasoning blend
Add to your grocery list 1 (11-oz) can white corn

Add to your grocery list 1 (10-oz) bag seasoning blend

Add to your grocery list 5 slices bacon
Add to your grocery list 1 lb turkey breast cutlets (or use leftover turkey)

Suggested Items
Add to your grocery list assorted raw vegetables
Add to your grocery list ranch dressing

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Utensils & Cookware

  • large saucepan with lid
  • baking sheet
  • mixing bowls
  • microwave-safe dish
  • cooking spoons
  • whisk, pastry brush
  • knife and cutting board
  • measuring utensils
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Aprons Advice

Make this a 30-minute meal by preparing refrigerated or frozen biscuits instead.
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Recipe Version soup0019