Leftover Turkey Corn Chowder

Still have no working camera.  And not doing much cooking since I'm all alone now.

A new neighbor and a former neighbor both brought dinner plates to me on Thanksgiving.  How gracious is that?!!! You gotta love the South.....people here are so neighborly.  

I had plenty of leftovers, including turkey.  I ran across this recipe and it is not only easy, it's really good.  And quite frankly, I'll be making this again sans turkey.  It's just a great corn chowder.

LEFTOVER TURKEY CORN CHOWDER (4-6 servings)

2 cups shredded leftover fully-cooked turkey (or chicken)
2 (15 oz) cans cream-style corn
1 (15 oz) can sweet whole kernel corn
2-3 cups chicken or vegetable broth
1 celery rib, diced
1 red bell pepper, diced
2 cups red or golden potatoes, cubed
1 1/2 tsp Italian seasoning (this really made a difference)
1 tsp garlic powder
S&P to taste
hot sauce to taste, optional
chopped fresh parsley or thyme, optional, for garnish

In a large stock pot, combine creamed corn, sweet corn, broth, celery, red peppers, potatoes, Italian seasoning, and garlic powder.

Cover and simmer over medium heat for 20-25 minutes or until potatoes are tender and easily pierced with a fork.

Stir in turkey and season with S&P (and hot sauce, if using).  When turkey is heated through, serve and garnish with fresh parsley or thyme, if desired.


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