Yield: 6 Meal Type: Soup, Stew, Chili   Occasion: Superbowl, Apres Ski   Preparation Method: Simmer   Product Type: Turkey Broth, Cooked Turkey

Ingredients

1 Tablespoon olive oil

1 onion, peeled and chopped

1/2 Cup diced celery

1 Cup diced carrots

12 Ounces red skinned potatoes, peeled and diced

1 red bell pepper, seeded and chopped

2 Cloves garlic, peeled and crushed

2 Tablespoons all-purpose flour

3 Cups TURKEY STOCK

10 Ounces COOKED TURKEY, diced

2 Ounces sweet corn kernels

To Taste salt and freshly ground black pepper

1 Teaspoon dried thyme

1/4 Cup light cream or table cream

Heat the oil in a large saucepan. Gently saute the onion, celery, carrots and potatoes for 5 minutes, stirring occasionally. Add red pepper and garlic and saute for 2 more minutes. Sprinkle flour onto vegetables and stir to blend well. Cook for 2 minutes. Remove pan from the heat and gradually stir in the stock. Return pan to heat and bring to a boil, reduce heat to low and simmer for 10 minutes. Add diced turkey and corn. Add salt, pepper and thyme and continue to simmer for 5-8 minutes or until potatoes are cooked and turkey is piping hot. Stir in cream and adjust seasonings. Serve in warm soup bowls.

Recipe Source: This recipe is provided by the British Turkey Information Service of London, England and photo provided by Canadian Turkey Marketing Agency