Recipe by Helping Hands
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!
Top Review by Ruby Toozday
SO good and comforting, and a great way to use up my Thanksgiving leftovers! I used about 1/3 pound of chopped bacon, but the rest was all leftovers! Instead of the canned corn, I used our creamy corn from the dinner, (cream cheese, stick of butter and bag of frozen corn) and it blended perfectly. My husband mixed in some of the leftover stuffing too, but I preferred to dip the rolls in my chowder.
- 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 See How It's Made
- In a large saucepan, cook chopped bacon in butter over med heat until semi-crisp.
- Add onion and stir frequently, until onions are soft and tender.
- Stir in milk, turkey, corn, mashed potatoes, cilantro, and pepper.
- Bring to a simmer and cook for 10 mins, stirring frequently, until soup is slightly thickened.
- Add salt and stir.
- Serve in bowls while hot.