Recipe: Turkey and corn chowder

From diabetes.org.uk

Delicious, hearty and ready in just 30 minutes, this chowder is great for using up leftovers

Serves 4

Prep 15 minutes

Cook 15 minutes

Ingredients

2 tsp sunflower oil

400g potatoes, peeled and cut into 1cm cubes

1 small onion, finely chopped

1 stick celery, chopped

1 large carrot, finely diced

1 red pepper, deseeded and diced

1 tbsp wholemeal flour

300ml skimmed milk

300ml low-salt vegetable stock

300g skinless, cooked, diced turkey

198g can salt-free sweetcorn, drained

1 tbsp chopped flat-leaf parsley

Method

1. Heat the oil in a large pan and add the potatoes with the onion, celery and carrot and stir-fry for 5 minutes, stirring occasionally. Sprinkle the flour over and cook for 2 minutes, stirring continuously.
2. Remove from heat and stir in the milk and stock. Return to the heat and slowly bring to the boil, stirring continuously. Add the turkey, sweetcorn and red pepper and simmer for 5-6 minutes until the potatoes are cooked through. Sprinkle with parsley and serve.

Chef's tips

If you're cooking for one, this meal can be portioned and frozen.

https://www.diabetes.org.uk/guide-to-diabetes/recipes/turkey-and-corn-chowder?utm_source=bronto&utm_medium=email&utm_term=Get+the+recipe&utm_campaign=Enewsletter+March+2021