Home » Recipes » Light Turkey & Corn Chowder

Unislim Recipes

Light Turkey & Corn Chowder

Name: Light Turkey & Corn Chowder
Yield: 6
Ingredients: 3 pkts Greene Farm Torn Roast Turkey Breast; Low-cal spray oil; 1 medium onion, diced; 1 stalk of celery, diced; 1 red pepper, diced; 2 crushed garlic cloves; 1 green chilli, deseeded and chopped; 700ml chicken stock; 400g frozen corn; 1/2 tsp salt; 1/2 tsp of ground pepper; 400g tin of reduced fat coconut milk; 180g reduced fat cheddar cheese; 1/2 tsp cayenne pepper; (Optional- Add 1 Bite per serving); 2 tbsp cornflour (mixed to a paste with a tbsp of the coconut milk)

Try this turkey chowder for an exciting lunchtime twist.

Level	Easy
Serves	6
Bites	1.5

Ingredients

3 pkts Greene Farm Torn Roast Turkey Breast

Low-cal spray oil

1 medium onion, diced

1 stalk of celery, diced

1 red pepper, diced

2 crushed garlic cloves

1 green chilli, deseeded and chopped

700ml chicken stock

400g frozen corn

1/2 tsp salt

1/2 tsp of ground pepper

400g tin of reduced fat coconut milk

180g reduced fat cheddar cheese

1/2 tsp cayenne pepper

(Optional- Add 1 Bite per serving)

2 tbsp cornflour (mixed to a paste with a tbsp of the coconut milk)

Method

Lightly spray a large saucepan with oil and set over a medium heat.

Add the onion, celery, pepper, and garlic and cook slowly over a low heat until soft. Add the green chilli and cook for 1 extra minute.

Pour the chicken stock in and bring to the boil, reduce heat and simmer for 10 minutes.

Add the corn and simmer for 3 minutes.

*This next step is optional depending on whether you want a thin or thick soup.

Mix the cornflour with the coconut milk until it has no lumps. Add the rest of the coconut milk to the soup and then add the cornflour mix slowly to the soup until it thickens to the consistency you want.

Season with salt.

Add the Greene Farm Torn Roast Turkey Breast, cheese and cayenne pepper. Stir until the cheese is melted, and serve.

If you enjoyed this recipe try our Rainbow Veggie & Turkey Pinwheels.