Estimated read time: Less than a minute
This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.
1 large potato, peeled if desired and chopped (1 1/2 c)
1 14 oz can reduced sodium chicken broth
1 c loose pack frozen whole kernal corn
12 oz cooked turkey, cut into cubes (2 1/4 c)
1 1/2 c fat free milk
1 large sweet potato, peeled and cut into cubes (1 1/2 c)
pepper to taste 1/4 cut coursely snipped fresh parsley
In a large saucepan, combine the chopped potato and broth. Bring to boiling, reduce heat and simmer for about 12 minutes or until the potato is tender. Remove from heat, do not drain. Using a potato masher, mash potato until mixture is thickened and nearly smooth.
Stir the corn, turkey, milk, sweet potato and pepper into the mixture in the saucepan. Bring to boiling, reduce heat, cover and cook for 12 to 15 minutes or until the sweet potato is tender.
Ladle into bowls and sprinkle with parsley.
**note...this recipe serves about 5 so you might want to double it! Enjoy
