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Prep Time: 8 Minutes Cook Time: 22 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a recipe that I found in a magazine. It is from Betty Jean Nichols of Eugene, Oregon. It is a fabulous recipe for leftover turkey and mashed potatoes. Perfect for the days after the holidays, a savory meal on a cold night. The best turkey chowder that I have made! Ingredients:
3 cups cooked turkey, cut into bite-size pieces |
4 cups leftover mashed potatoes |
3 slices bacon, chopped |
1 medium onion, chopped |
4 cups low-fat milk |
2 (11 ounce) cans corn mixed with chopped peppers, drained |
1/2 tablespoon cilantro |
1/2 teaspoon pepper |
1/2 teaspoon salt |
1 tablespoon butter |
Directions:
1. In a large saucepan, cook chopped bacon in butter over med heat until semi-crisp.
2. Add onion and stir frequently, until onions are soft and tender.
3. Stir in milk, turkey, corn, mashed potatoes, cilantro, and pepper.
4. Bring to a simmer and cook for 10 mins, stirring frequently, until soup is slightly thickened.
5. Add salt and stir.
6. Serve in bowls while hot.
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