Feeding the kids: One-pot turkey and corn chowder

Now that back-to-school is in full swing, there's no better time than now to get your family on a nutritious dinnertime routine. David Venable, host of QVC's "In The Kitchen With David" provided this delicious one-pot recipe that will help you save time in the kitchen so you can spend more time with your family.

One-Pot Turkey and Corn Chowder

Ingredients
-1/2 cup whole wheat flour
-1 tsp. salt, 1/2 tsp. reserved
-1 tsp. freshly ground black pepper, 1/2 tsp. reserved
-4 tbsp. olive oil, 2 tbsp. reserved
-2 lbs. pounds precooked, roasted turkey breast, cut into large cubes
-2 cups frozen corn
-1 red pepper, diced
-1 large onion, diced
-4 celery stalks, diced
-4 medium carrots, sliced thick
-10 button mushrooms, quartered
-1/4 cup tomato paste
-3 cups water
-4 cups low-sodium chicken stock
-2 russet potatoes, quartered
-2 tbsp. fresh thyme, roughly chopped
-French bread, optional (for serving)

Directions

1. Combine the flour, 1/2 tsp. salt, and 1/2 tsp. black pepper in a large mixing bowl. Add the cubed turkey breast to the flour. Mix to give it an even coating, then set aside.

2. In a large stock pot or Dutch oven over medium heat, sauté the turkey in 2 tbsp. of oil and cook until the flour turns golden brown, about 6 minutes. Remove the turkey and set aside.

3. In the same pot, sauté the corn, red pepper, onion, celery, mushrooms, and carrots in the remaining 2 tbsp. oil until the onions are a light golden brown, another 6 minutes.

4. Add the tomato paste and sauté for another 3 minutes. (This will give your stew a rich flavor.) Return the turkey to the pot followed by the water and chicken stock. Bring the mixture to a boil, stirring occasionally.

5. Cover the pot, reduce the heat to low and simmer for about 1-1/2 hours.

6. Add the potatoes and thyme and continue to simmer for another 30 minutes.

7. Season with the additional 1/2 tsp. salt and pepper. Serve with your favorite rustic French bread.