Ingredients

• 5 slices bacon
• 1 lb turkey breast cutlets
• ¼ teaspoon kosher salt
• ⅛ teaspoon pepper
• 1 (10 oz) bag frozen seasoning blend (diced onions, bell peppers, and celery)
• 1 (11 oz) can white corn
• 2 cups refrigerated diced potatoes with onions
• 1 cup processed cheese sauce
• 1 cup reduced-fat milk
• 2 ½ teaspoons seafood seasoning
• ¼ cup flour
• ¼ cup water
• 1 (14 oz) can low-sodium chicken broth
• Shredded Mexican-style cheese blend (optional)

Steps

1. Preheat large saucepan on high 2–3 minutes. Cut bacon into ½-inch pieces (wash hands); place in pan and cook 3–5 minutes, stirring frequently.
2. Cut turkey into bite-size pieces; season with salt and pepper (wash hands). Add turkey and seasoning blend to pan; cover and cook 5 minutes, stirring occasionally.
3. Drain corn; stir corn and potatoes into pan. Cover and cook 5 minutes, stirring occasionally. Stir in cheese sauce, milk, and seafood seasoning, cover, and bring to a boil. Combine flour, water, and chicken broth and whisk until smooth.
4. Add flour mixture slowly to chowder, whisking continuously. Reduce heat to low and cover; simmer 5 minutes, stirring occasionally, until thickened and turkey is 165°F. Serve chowder topped with shredded cheese, if using.

Ingredients

• 2 cups reduced-fat baking mix
• 1 teaspoon rubbed sage
• ¼ teaspoon Montreal steak seasoning
• ½ teaspoon pepper
• Pinch of nutmeg
• ¾ cup reduced-fat milk
• 2 tablespoons salted butter

Steps

1. Preheat oven to 450°F. Combine all dry ingredients in medium bowl. Add milk and stir until soft dough forms.
2. Spoon biscuits onto baking sheet using 2 tablespoons (or cookie scoop)
3. Place butter in microwave-safe dish and microwave on HIGH 20–30 seconds until melted. Flatten biscuits with back of spoon and brush with butter.
4. Bake 10–12 minutes until golden. Serve.