Source: dLife

Creamy turkey chowder with corn, onion, and potatoes.

Servings

2 tsp Margarine, 80% fat, unsalted
0.75 lb medium potatoes , peeled and diced
2 cup fresh chopped onion
1 cup fresh chopped celery
21 floz low fat unsalted chicken broth
10 oz frozen sweet corn kernels , thawed
1 tsp ground thyme
0.5 tsp salt
0.25 tsp black pepper
22 oz Turkey, average, with o skin, roasted , chopped
12 oz evaporated skim milk
1 tbsp white all purpose flour
2 tbsp cold water

1 To prepare, place margarine in a Dutch oven over medium heat until melted. Add potato, onion, and celery to Dutch oven; cook, stirring frequently, 5 minutes. Add broth and next 4 ingredients; bring to a boil. Cover, reduce heat and simmer 15 minutes.
2 Remove 2 cups vegetables from broth with a slotted spoon, partially mash vegetables with a fork or potato masher. Return vegetables to Dutch oven. Add turkey and milk; bring to a boil over medium heat, stirring constantly.
3 Combine flour and water, stir until smooth. Slowly add flour mixture to Dutch oven, cook over medium heat, stirring constantly 4-5 minutes or until thickened and bubbly.

An Idaho potato or russet baking potato works best for chowder because, when cooked, it mashes easily and makes chowder creamy.