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yellow onion (, diced)
large carrot (, thinly sliced)
diced or shredded cooked turkey
russet potatoes (, peeled and cut into 1-inch cubes)
fresh ground pepper
((14.75-ounces) cream style sweet corn)
((15.25-ounces) sweet corn, rinsed)
low sodium chicken broth
chopped fresh parsley (, for garnish)
Heat butter and olive oil in a large soup pot over medium-high heat.
Add onions, sliced carrots, and pinch of salt; cook for 3 minutes, stirring occasionally.
Stir in the turkey and potatoes; season with thyme, salt and pepper.
Add cream style corn, sweet corn, chicken broth and milk; bring mixture to a boil over high heat.
Reduce heat to low and cover the pot; simmer for 20 minutes, stirring occasionally.
Remove from heat.
Let stand several minutes.
Give it a stir and taste for seasonings; adjust accordingly.
Garnish with chopped parsley.
B C • 2018-11-29