Ingredients
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1/2 cup butter
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1 cup onion, chopped
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1 cup celery, chopped
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2 cups cooked turkey, diced
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1/2 cup flour
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1 teaspoon salt
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1/2 teaspoon pepper
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1/2 teaspoon thyme
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1 tablespoon parsley
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2 cups chicken stock (or turkey)
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4 cups nonfat milk
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1 cup low-fat cheddar cheese
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1 (14 ounce) can cream-style corn
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1 cup potato, diced
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1 cup carrot, diced
Instructions
- Saute vegetables in a Dutch oven over medium heat for about 5 minutes, or until just softened, then add the turkey.
- Sprinkle flour and seasonings over the vegetable/turkey mixture. Blend in stock and milk, stirring until it reaches the boiling point. Turn the heat down to low and simmer for 15 minutes.
- Add cheese and corn. Cover and cook at least 10 minutes to blend flavors.