Turkey Chowder With Vegetables
|Carrots||3 Medium, thinly sliced|
|Potato||1 Medium, cut into 1/2 inch pieces|
|Onion||1 Small, finely chopped|
|Frozen whole kernel corn||10 Ounce (1 Package)|
|All purpose flour||2 Tablespoon|
|Canned chicken broth||14 1⁄2 Ounce (1 Can)|
|Cut up cooked turkey/Chicken||2 Cup (32 tbs)|
|Milk||2 Cup (32 tbs)|
1. Place margarine, carrots, potato and onion in 3-quart casserole. Cover tightly and microwave on high 8 to 10 minutes, stirring after 5 minutes, until vegetables are crisp-tender.
2. Stir in frozen corn. Cover tightly and microwave 7 to 8 minutes or until corn is hot. Shake flour and 1/2 cup of the broth in tightly covered container. Stir flour mixture, remaining broth and remaining ingredients into vegetables.
3. Cover tightly and microwave 14 to 16 minutes, stirring every 4 minutes, until hot and slightly thickened. Garnish with snipped fresh parsley if desired.