Ingredients
2 medium sweet potatoes, peeled and cubed2 cups water2 teaspoons sodium-free chicken bouillon granules1 can (14-3/4 ounces) cream-style corn1 tablespoon minced fresh sage1/4 teaspoon pepper1 tablespoon cornstarch1 cup 2% milk2 cups cubed cooked turkey breast
Preparation
In a large saucepan, combine potatoes, water and bouillon; bring to a boil. Reduce heat; cook, covered, until potatoes are tender, 10-15 minutes.
Stir in corn, sage and pepper; heat through. In a small bowl, mix cornstarch and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in turkey; heat through.
