1 tbsp. plus 1 tsp. reduced calorie butter
1 c. each diced carrots, onions, celery, red or green bell peppers, and seeded plum tomatoes
1 qt. water (I use two cups skim milk, and 2 tablespoons flour, this makes a thick soup)
9 oz. pared all purpose potatoes, cut into cubes
2 packets instant chicken broth and seasoning mix (I use 1 can Campbells low salt chicken broth instead)
1 1/2 c. frozen whole kernel corn
1/2 lb. skinned and boned cooked turkey, or chicken breast diced

In 3 quart saucepan, melt butter, add vegetables and saute until carrots are tender, crisp, about 5 minutes. Stir in flour then slowly add milk stirring to thicken. Add potatoes, and broth, stir to combine and bring to a full boil. Reduce heat to medium and cook until potatoes are tender (about 10 minutes). Add corn and turkey and cook until heated through, about 10 minutes.