Turkey and Sweet Potato Chowder

Turkey and Sweet Potato Chowder

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From: Diabetic Living Magazine

Mashing the potatoes in this turkey and vegetable soup thickens it without adding carbs. Fat-free milk ensures low fat and low calories for this diabetic main dish.

Ingredients 5 servings

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Original recipe yields 5 servings
Nutrition per serving may change if servings are adjusted.
  • 1 large potato, peeled if desired and chopped (about 1- ½ cups)
  • 1 (14 ounce) can reduced-sodium chicken broth
  • 2 small ears frozen corn-on-the-cob, thawed, or 1 cup loose-pack frozen whole kernel corn
  • 12 ounces cooked turkey breast, cut into ½-inch cubes (about 2- ¼ cups)
  • 1½ cups fat-free milk
  • 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


  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. To serve, ladle chowder into bowls. Sprinkle with parsley.

Nutrition information

  • Serving size: 1⅓ cups
  • Per serving: 216 calories; 1 g fat(0 g sat); 4 g fiber; 29 g carbohydrates; 23 g protein; 29 mcg folate; 44 mg cholesterol; 11 g sugars; 12,008 IU vitamin A; 25 mg vitamin C; 108 mg calcium; 2 mg iron; 271 mg sodium; 772 mg potassium
  • Nutrition Bonus: Vitamin A (240% daily value), Vitamin C (42% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 lean protein, 2 starch

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