Turkey & Sweet Potato Chowder with Wild Rice

A few weeks ago, one of my favorite food blogs posted a delicious recipe for Smoked Turkey Chowder with Mushrooms & Sweet Potatoes.  You all know my love for sweet potatoes, right? 

Recently, we gave this soup a try and LOVED it.  We used the same basic recipe, healthified it a bit {whole wheat flour, milk rather than cream, increased the number of veggies}, and added wild rice.  It’s a new favorite. 

Turkey & Sweet Potato Chowder with Wild Rice - Adapted from Brenda

Ingredients

• 1 stalk of celery, chopped
• 2 T minced onion
• 3 garlic cloves, minced
• 1 medium red (or yellow) bell pepper, diced
• 8 oz. baby bella mushrooms, sliced
• 4 large carrots, sliced
• 1/2 C wild rice, uncooked
• 1/2 C white whole wheat flour
• 4 C chicken broth
• 2 C water
• 1 tsp. parsley, dried
• 1/4 tsp. thyme, dried
• 7 oz. frozen sweet corn
• 1 medium/large sweet potato, peeled and cut into 1/2” pieces
• 1 C half and half or whole milk
• 1 C diced or shredded turkey
• 2 T low-sodium soy sauce
• salt & pepper, to taste

Directions

Begin by sautéing the celery, bell pepper, mushrooms and carrots in the bottom of a large stockpot.  Once veggies begin to cook and release their liquids, add in the minced garlic and onion.  Sauté over medium high heat for 3-5 minutes. 

Stir in 1/2 C white whole wheat flour and coat all the veggies. 

Slowly stir in 4 C chicken broth, adding them 1/2 C at a time, stirring after each addition.  Then, add in 2 C water.  Bring soup to a boil, stirring occasionally. 

Reduce heat to a slow boil/simmer, and add in the spices (1 tsp. parsley and 1/4 tsp. thyme), 1/2 C wild rice, 7 oz. frozen sweet corn and 1/2” pieces of sweet potato. Add in turkey.  

Cook at a simmer for 20-30 minutes, covered. 

Add in 1 C half and half or whole milk.  Stir in 2 T low-sodium soy sauce. 

Serve warm topped with crumbled cooked bacon with a side of crusty bread, or perhaps whole wheat crackers.