Source: dLife

A delicious corn chowder with great flavor from the smoked turkey.

Servings

1 small green bell peppers
1 lb russet potatoes , peeled and cut into 1/2-inch dice
12 oz frozen sweet corn kernels
1 medium onions , chopped
1 medium celery stalks , chopped
1 oz bouquet garni , 1 each
2.5 cup low fat unsalted chicken broth
1.25 cup fat free milk
2 oz canola oil
5 oz smoked turkey slices , diced
1 cup salt and pepper
8 piece multigrain bread , optional

1 Seed the green pepper and cut into dice. Cover with boiling water and leave to stand for 2 minutes. Drain and rinse.
2 Put potatoes into a pan and combine the corn, onion, celery, diced pepper, bouquet garni and stock. Bring to boil, cover and simmer for 20 minutes.
3 Add the milk, salt and pepper. Process half of the soup in a food processor or blender and return to the pan. Simmer for 10 minutes.
4 Heat the oil in a non-stick frying pan, and fry the turkey strips for 2-3 minutes. Stir into the soup.
5 Ladle soup into warmed bowls and serve hot with bread.