1 large sweet potato, peeled and cut into ¾-inch cubes (about 1- ½ cups)
⅛ to ¼ teaspoon ground black pepper
¼ cup coarsely snipped fresh flat-leaf parsley
In a 3-quart saucepan, combine chopped potato and broth. Bring to boiling; reduce heat. Simmer, uncovered, about 12 minutes or until potato is tender, stirring occasionally. Remove from heat. Do not drain. Using a potato masher, mash potato until mixture is thickened and nearly smooth.
If using corn-on-the-cob, cut the kernels from one of the ears of corn. Carefully cut the second ear of corn crosswise into ½-inch-thick slices.
Stir corn, turkey, milk, sweet potato, and pepper into potato mixture in saucepan. Bring to boiling; reduce heat. Cover and cook for 12 to 15 minutes or until the sweet potato is tender.
To serve, ladle chowder into bowls. Sprinkle with parsley.