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.
CALORIES (per 1/6 recipe) 462kcal; FAT 26g; CHOL 76mg;
2 cups reduced-fat biscuit baking mix
1 teaspoon rubbed sage
1/4 teaspoon Montreal steak seasoning
1/2 teaspoon black pepper
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.
CALORIES (per 1/6 recipe) 202kcal; FAT 7g; CHOL 13mg;
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Recipe Version soup0019