1 1/2 tbsp. butter
1 lg. onion, thinly sliced (about 1 c.)
1/4 c. chopped green pepper
1 1/2 c. broth (chicken or turkey)
2 c. diced carrots (3 med.)
3 c. peeled, diced potatoes (3 med.)
3 c. low-fat milk
1/4 c. finely chopped fresh parsley or 1 tbsp. dried parsley flakes
1 c. thinly sliced celery (2 med. stalks)
1/2 tsp. salt, if desired
3 c. cooked, diced turkey
1 (17 oz.) can cream-style corn
2 tbsp. chopped pimento or roasted red pepper
1/2 tsp. dried thyme leaves
1/2 tsp. no-salt seasoning
Freshly ground black pepper to taste

In a large saucepan, melt the butter and saute the onion and pepper until they are tender. Add the broth and carrots. Heat the chowder to boiling, reduce the heat, cover the pan and simmer the chowder for 5 minutes.

Add the potatoes, celery and salt. Simmer the chowder, covered, for another 10 minutes or until the potatoes and carrots are tender.

Stir in the turkey, corn, pimento, thyme, herb mixture, pepper and milk. Heat the chowder thoroughly, but do not let it comes to a boil. Just before serving, sprinkle the chowder with chopped parsley.