Turkey, sweet potato and sweetcorn chowder

Name: Turkey, sweet potato and sweetcorn chowder | Asda Good Living
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 2½ tbsp Olive Oil; 3 Leeks, finely sliced; 2 tbsp Plain Flour; 600ml Semi-Skimmed Milk; 600ml Vegetable Stock; 2 medium Sweet Potatoes, peeled and cut into large dice; 1 large Bay Leaf; 400g Frozen Spinach Balls, defrosted; 2 tbsp Lighter Créme Fraîche; 2 Corn on the cob; 1 tbsp Cajun seasoning; 4 Garlic cloves, sliced; 320g pack Asda Tender Turkey Breast Steaks; 1 Lime, cut into wedges; 25g fresh Coriander, leaves roughly chopped

Dive into a creamy veg-rich soup, high in gut-friendly fibre1, and with turkey as a great source of lean protein.

By Asda Good Living,22nd August 2023

Cook: 40 Mins

Serves: 4

Price: £2.64 per serving

Nutritional Information

Each 517g serving contains

Energy
10511kj
486kcal

24%

Fat
15g

Low
21%

Saturates
4.1g

Low
21%

Sugars
22.2g

Low
25%

Salt
1.71g

Med
29%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2033kj/486kcal

Ingredients

2½ tbsp Olive Oil

3 Leeks, finely sliced

2 tbsp Plain Flour

600ml Semi-Skimmed Milk

600ml Vegetable Stock

2 medium Sweet Potatoes, peeled and cut into large dice

1 large Bay Leaf

400g Frozen Spinach Balls, defrosted

2 tbsp Lighter Créme Fraîche

2 Corn on the cob

1 tbsp Cajun seasoning

4 Garlic cloves, sliced

320g pack Asda Tender Turkey Breast Steaks

1 Lime, cut into wedges

25g fresh Coriander, leaves roughly chopped

Method

Place a casserole pan or similar over a medium heat. Add 1 tbsp of the oil along with the leeks and a pinch of salt and pepper. Cook for 5 mins to soften.

Add the flour and stir well with a wooden spoon. Add the milk gradually while stirring regularly to avoid any lumps. Cook for 2 mins to thicken, then stir in the stock. Add the sweet potatoes and bay leaf, then cover and simmer for 15 mins or until the potatoes are soft.

Add the spinach, stirring well to separate; simmer for 2–3 mins until piping hot. Remove from the heat and stir in the créme fraîche. Season with salt and pepper and cover to keep hot.

To remove the corn from the cob, stand each upright on a board and use a knife to carefully slice downwards, releasing the kernels.

Heat 1 tbsp oil in a large pan and, when hot, add the corn kernels. Sprinkle over ½ tbsp Cajun seasoning and lightly char for 2–3 mins. Remove to a bowl.

In the same pan, add the remaining ½ tbsp oil and add the garlic. Cook for 1 min, then push to the side and add the turkey breasts. Sprinkle over the remaining ½ tbsp Cajun seasoning and cook for 2 mins to brown, then turn over and cook for further 2 mins. Turn off the heat, cover and allow to rest for 5 mins.

Pour any juices from the rested turkey and the garlic into the chowder, then transfer the turkey to a board and slice. Stir half the turkey into the soup. Divide the soup between bowls and top with the remaining turkey and corn. Scatter over the coriander and serve with lime for squeezing.

Cook’s tip: Be very careful not to overcook the turkey or it will be dry. For thin steaks always sear over a high heat until just cooked through, then allow to rest. Resting in the residual heat will cook it to perfection.