1. In a large saucepan, melt the butter or margarine, and saute the onion and pepper until they are tender.
2. 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.
3. Stir in the turkey, corn, pimiento, thyme, herb mix, pepper, and milk. Heat the chowder thoroughly, but do not let it come to a boil.
4. Just before serving, sprinkle the chowder with chopped parsley.
Calories From Fat 104 Protein 30 Total Fat 11 Carbohydrates 51
Calories 429 Dietary Fiber 8 Calcium 296 Iron 3 Sodium 658 Vitamin A 999 Vitamin C 49 Cholesterol 69
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