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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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My husband enjoys this chowder more than a turkey dinner itself, gets bummed when I have other uses for the leftovers instead of making this. The curry adds the wonderful flavor to it. This is highly flexible, I usually make a HUGE pot of it. Ingredients:
leftover turkey meat |
15 1/4 ounces cream-style corn |
1 (15 1/4 ounce) can whole kernel corn, undrained |
diced cooked potato |
1 cup milk |
chicken broth |
2 tablespoons butter |
1/2 cup chopped onion |
1 teaspoon curry powder |
salt and pepper |
2 tablespoons flour |
2 tablespoons parsley |
Directions:
1. In a saucepan melt butter, add onion and curry and 1/2 teaspoons each salt and pepper. Cover; cook 2 minutes. Whisk in 2 tablespoons flour; cook 1 minute. Add remaining ingredients plus turkey meat. Add 2 tablespoons parsley, cook until heated.
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