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Nutrition Facts
Serving Size 292 g
(Approx. 6 Servings)
Amount Per Serving
Calories 190 Calories From Fat 20
% Daily Value*
Total Fat 2.5 g 4%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 40 mg 13%
Sodium 270 mg 11%
Total Carbohydrate 26 g 9%
Dietary Fiber 2 g 8%
Sugars 7 g
Protein 19 g
Vitamin A 40% Iron 8%
Vitamin C 15% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Light Turkey Corn Chowder
Prep Time
10 minutes
Cook Time
2 h 45 m
Total Time
2 h 55 m
6  People


Recipe makes 6 Servings

1 medium carrot, peeled and diced
1 celery stalk, diced
1/2 cup(s) white or yellow onion, diced
1 1/2 cup(s) russet potato, peeled and diced
14 1/2 Oz H-E-B Select Ingredients Reduced Sodium Chicken Broth
1/2 Tsp kosher salt
1/2 Tsp fresh thyme leaves, minced
2 cup(s) corn kernels, frozen or fresh cut off the cob
1 cup(s) 2% milk
3/4 Lb Honeysuckle White Turkey Tenderloin, cut into 1/2 inch bite size pieces
3 Tbsp cornstarch
3 Tbsp Water
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Add carrots, celery, onion, potato, chicken broth, salt and thyme to a 4 to 6 quart oval slow cooker.
Cover and cook on low-heat setting about 3 hours or on high setting about 1 1/2 hours or until potatoes are tender.
Stir in corn, milk and turkey. Cover and cook about 1 hour on high or until turkey is cooked through but still tender.
In a small bowl stir together cornstarch and water; stir into the chowder mixture.
Cover and cook until chowder begins to bubble and thickens slightly, about 10 to 15 minutes.
Season to taste with salt and pepper.
Garnish with parsley, if desired, and serve with breadsticks.


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