Tuesday, November 29, 2011

Turkey Corn Chowder

Soup's on!

I didn't have enough left over turkey to make a traditional turkey soup, but my coughing-sneezing-self really wanted soup, so - corn chowder with a dash of turkey was born.

I made this soup on the stove top, but it could easily be adapted to the crock pot - just leave out the milk until immediately prior to serving.

1/2 medium white onion 
1/2 green pepper
2 stalks celery
1 cup baby carrots
2 cloves garlic (smashed and finely chopped)
2 cans creamed corn (low sodium if you can find it)
1 cup frozen corn kernels
1 can cream of mushroom soup (low fat/low sodium)
3/4 c left over turkey cut into bite size pieces (obviously optional - but it really was yummy)
1 32oz box chicken stock (low fat/low sodium)
1 cup milk (any percentage)

Cut all your fresh veggies into soup-size pieces and saute in the bottom of your soup pot in a bit of olive oil until soft. 
Add the remaining ingredients (except the milk) and bring to a boil. Reduce to a simmer and allow to simmer until veggies reach your desired level of tenderness. 
Immediately prior to serving add the milk. 

Easy, no?

What's on your table lately?

1 comment:

  1. wow that looks awesome. what a great way to use up the left overs..save me some..love you guys