Turkey and Sweet Potato Chowder

  • 1   pkg Rossi Pasta Saffron Linguini
  • 1  large potato, peeled and chopped (about 1 1/2 cups)
  • 1 - 14  ounce  can chicken broth
  • 2  small frozen ears of corn on the cob, thawed
  • 12  ounce  cooked turkey breast, cut into 1/2 inch cubes (2 1/4 cups)
  • 1/2  cup  milk
  • 1  large sweet potato, peeled and cut into 3/4 inch cubes (about 1 1/2 cups)
  • 1/4  teaspoon  pepper
In a 3-quart saucepan, combine chopped potatoes and chicken broth. Bring just to boiling and reduce heat. Simmer uncovered for 12 minutes or until potatoes are tender, stirring occasionally. Remove from heat. Using potato masher, mash poatoes until mixture is thickened and smooth. Cut the kernels from one of the ears of corn and carefully cut the second ear crosswise into 1/2 inch circles. Stir turkey, milk, corn, sweet potato and pepper into potato mixutre in saucepan. Bring to a boil and reduce heat. Cook uncovered for 12 to 15 minutes or until potatoes are tender. Bring to boil again and add pasta. Cook until pasta is tender. Serves 4.