Name: Turkey and corn chowder
Prep time: 15 minutes
Cook time: 15 minutes
Yield: 4
Ingredients: 2 tsp sunflower oil; 400g potatoes, peeled and cut into 1cm cubes; 1 small onion, finely chopped; 1 stick celery, chopped; 1 large carrot, finely diced; 1 red pepper, deseeded and diced; 1 tbsp wholemeal flour; 300ml skimmed milk; 300ml low-salt vegetable stock; 300g skinless, cooked, diced turkey; 198g can salt-free sweetcorn, drained; 1 tbsp chopped flat-leaf parsley

Delicious, hearty and ready in just 30 minutes, this chowder is great for using up leftovers.

Serves

Prep

15 minutes

Cook

15 minutes

Nutritional Information:

Each 423g serving contains (excludes serving suggestion)

KCal: 302
Carbs: 31.9g
Fibre: 5.2g
Protein: 29.7g
Fat: 5.1g
(Low)
Saturates: 0.9g
(Low)
Sugars: 10.4g
(Low)
Salt: 0.3g
(Low)
Fruit/Veg Portion: 1

What makes a healthy, balanced diet?

Ingredients

2 tsp sunflower oil
400g potatoes, peeled and cut into 1cm cubes
1 small onion, finely chopped
1 stick celery, chopped
1 large carrot, finely diced
1 red pepper, deseeded and diced
1 tbsp wholemeal flour
300ml skimmed milk
300ml low-salt vegetable stock
300g skinless, cooked, diced turkey
198g can salt-free sweetcorn, drained
1 tbsp chopped flat-leaf parsley

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Method

Step 1

Heat the oil in a large pan and add the potatoes with the onion, celery and carrot and stir-fry for 5 minutes, stirring occasionally. Sprinkle the flour over and cook for 2 minutes, stirring continuously.

Step 2

Remove from heat and stir in the milk and stock. Return to the heat and slowly bring to the boil, stirring continuously. Add the turkey, sweetcorn and red pepper and simmer for 5-6 minutes until the potatoes are cooked through. Sprinkle with parsley and serve.

Recipe tips

If you're cooking for one, this meal can be portioned and frozen.