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Add a photoServings: 6
Ingredients
- 2 tbsp. corn oil or possibly butter
- 1/2 c. finely minced onion
- 2 1/2 c. turkey broth
- 1/2 c. thinly sliced carrots
- 1/2 c. thinly sliced celery
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 c. cubed cooked turkey
- 1/3 c. cornstarch
- 3 c. lowfat milk
- 2 tbsp. minced parsley
- Cooked, peeled and cubed potatoes
- 1 can cream style corn
Directions
- In a 4 qt saucepan, heat butter over medium heat. Add in onion. Stirring frequently, cook 2 min or possibly till tender. Stir in broth, carrots, celery, salt and pepper. Bring to a boil, reduce heat, simmer 5 min or possibly till vegetables are tender-crisp. Add in turkey. In medium bowl, stir together cornstarch and lowfat milk till smooth, add in to soup. Add in potatoes and corn. Stirring constantly, bring to boil over medium heat, boil 1 minute. Stir in parsley, serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 396g | |
| Recipe makes 6 servings | |
| Calories 257 | |
| Calories from Fat 68 | 26% |
| Total Fat 7.73g | 10% |
| Saturated Fat 1.96g | 8% |
| Trans Fat 0.01g | |
| Cholesterol 40mg | 13% |
| Sodium 877mg | 37% |
| Potassium 601mg | 17% |
| Total Carbs 29.92g | 8% |
| Dietary Fiber 2.1g | 7% |
| Sugars 10.05g | 7% |
| Protein 18.33g | 29% |
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