Smoked Turkey Chowder

Smoked Turkey Chowder

adapted from Gourmet, November 1995

This is a great way to use up some leftover smoked turkey or chicken breast meat. The reduced fat cheese and the fat free half and half give the chowder a cream mouth feel without all of the calories of heavy cream and full fat cheese.

Makes 5 servings                                                                  3 WW pp / serving

1 cup chopped onions

Cooking spray

1/2  large russet potato, cubed
2 garlic cloves, minced
1/2 fresh jalapeño, seeded and minced 
2 Tbsp. flour
1 1/2 cups Homemade chicken stock or canned broth
1 cup fat free half and half
1 cup diced tomato without seeds
1 cup corn
1/2 cup reduced fat Mexican style shredded cheese 

1 1/2 tsp. chopped fresh parsley
1/2 tsp. finely chopped canned chipotle chili in adobo sauce
1/2 lb. smoked turkey breast, diced

1. In a pot coated with cooking spray, cook the onions until softened, about 3 minutes.
2. Add the potato, garlic, and jalapeño and cook stirring, 1 minute. 
3. Stir in flour, and cook stirring 2 minutes. 
4. Whisk in stock and half and half and bring to a boil stirring constantly. 
5. Add the corn, cheese, parsley, chipotle, and chicken and simmer, stirring occasionally for 20 minutes, or until vegetables are tender. 
6. Add the tomatoes and allow the soup to come back up to temperature.
7. Season the soup with salt and pepper prior to serving.

Enjoy!

Lighter Pennsylvania Dutch Corn & Chicken Chowder

 Lighter Pennsylvania Dutch Corn & Chicken Chowder

adapted from Emerils.com

My family loves chowder but the cream is high in fat and calories. Replacing the whole milk and cream with skim milk and fat free half and half lightens it up significantly.

Makes 4 servings                                                     2 WW Blue points / serving

1 1/2 cu chopped onions

1/2 tsp. celery salt

1/4 tsp. cayenne pepper

1 tsp. minced garlic

1 cup peeled, diced potatoes

2 cups corn kernels, fresh, frozen or canned (about 3 ears)

4 cups corn stock or chicken stock

1/2 cup skim milk

1/2 cup fat-free half & half

1 cup shredded poached chicken

Kosher salt & Freshly ground black pepper

1/4 cups chopped green onions, green tops only

1. In a pot coated with cooking spray, cook the onions, celery salt and cayenne until the onions are soft, about 4 minutes.
2. Add the garlic and bay leaf and cook, stirring for 30 seconds or until fragrant.
3. Add the potatoes, corn and cook stirring for 1 minute.
4. Add the stock and bring to a boil.
5. Reduce the heat to simmer and cook stirring occasionally until the potatoes are tender, 20-25 minutes.
6. Add the chicken, milk and half & half. and simmer for 5 minutes.
7. Remove rom the heat and discard the bay leaf.
8. Adjust the seasoning to taste with salt and pepper.
9. Serve topped with green onions.

Enjoy!

Shrimp & Corn Chowder

 Shrimp & Corn Chowder

adapted from Cooking Light Annual Recipes 2015

Use fresh corn if available.

Makes 2 servings                                                    4 WW Blue Points / serving

2 center cut bacon slices, chopped

2 scallions, chopped, divided

1 1/2 tsp. chopped fresh thyme or 1/2 tsp. dried

2 garlic cloves, minced

2 Tbsp. all-purpose flour

1 cups skim milk

3/4 cup homemade chicken stock or canned broth

1/8 tsp. Kosher salt

1/8 tsp. freshly ground black pepper

1/8 tsp. cayenne pepper

1/2 lb. shrimp, peeled, deveined and large chop

3/4 cup frozen or canned corn, thawed if frozen

1. Cook the bacon in a saucepan until crisp, about 6 minutes. Remove with a slotted spoon to a paper towel to drain. Leave the drippings in the pan.
2. Add all but 1 Tbsp. scallion greens, garlic and thyme to the drippings in the pan; sauté 2 minutes.
3. Sprinkle the flour over the mixture and cook 1 minute, stirring constantly.
4. Slowly whisk in the  milk, broth and bay leaf, making sure to break up any lumps. Bring to a boil. Reduce heat to medium and cook 2 minutes.
5. Add the salt, black pepper, red pepper, shrimp and corn; simmer for about 4 minutes or until the shrimp is cooked through.
6. Discard the bay leaf.
7. Serve topped with reserved scallion greens.

Enjoy!