Recipe: Turkey Chowder

Turkey Chowder
Source: American Diabetes Association Holiday Cookbook by Betty Wedman, 1986
Yield: 6 Servings

1/2 cup onion; chopped
1 cup celery; sliced
2 tbsp margarine;
2 tbsp flour;
1/2 tsp salt;
1/4 tsp black pepper; ground
1 tsp dried thyme;
5 cups turkey or chicken broth;
2 potatoes; peeled, cubed
1 cup carrots; chopped
1 cup zucchini; sliced
1/2 cup unsweetened apple juice;
3 cups turkey; cooked chopped

Saute the onion and celery in the margarine. Add the flour, salt, pepper and thyme. Gradually add the broth. Add the potatoes and carrots. Cover and simmer for 15 minutes or until the vegetables are tender. Add the zucchini, apple juice, and turkey. Continue cooking over low heat for 10 minutes.

1/6 recipe - 222 calories, 3 lean meat exchanges + 1 bread exchange 16 grams carbohydrate, 23 grams protein, 8 grams fat, 282 mg sodium, 570 mg potassium, 54 mg cholesterol.