- 1 large potato, peeled if desired and chopped (about 1-1/2 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 1/2-inch cubes (about 2-1/4 cups)
- 1-1/2 cups fat-free milk
- 1 large sweet potato, peeled and cut into 3/4-inch cubes (about 1-1/2 cups)
- 1/8 to 1/4 teaspoon ground black pepper
- 1/4 cup coarsely snipped fresh flat-leaf parsley
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 1/2-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. Makes 5 (1-1/3-cup) servings.