mouse over the image to PIN! Or click here.
I made the the WORST TURKEY EVER on New Year’s Day. It was the driest bird you ever did see. If you tried to eat it, you nearly choked on every dry bite. I don’t know where I went wrong – but I feel redeemed because we used the leftovers for this Turkey Chowder recipe – and everything was right with the world again.
This chowder uses leftover turkey AND leftover mashed potatoes. How perfect is that? It’s creamy, not too fattening, and super easy. Did I say it was easy? We’re talking homemade chowder in 30 minutes or less. It’s a keeper.
2 slices of bacon (about 2 oz total), chopped
1 onion (8 oz) peeled and chopped
1 Quart low-fat (1%) milk
4 Cups cooked mashed potatoes
3 Cups 1/2-inch chunks of cooked turkey
2 cans (11 oz) corn, drained
2 Tablespoons chopped fresh cilantro
1/2 teaspoon pepper
Salt to taste
How to prepare
1.) In a 4- to 5-quart pan, over medium-high heat, cook your bacon until it’s just how you like it. We like ours crunchy.
2.) Throw in the onion and stir often until onion is limp (yes, you cook it in the bacon grease). About 5 minutes.
3.) Stir in milk, mashed potatoes, turkey, corn, cilantro and pepper. Bring to a simmer and cook, stirring often.
4.) After about 10 minutes soup should be hot and slightly thickened. Add salt to taste.
5.) Serve immediately. You can garnish with extra bacon and cilantro.
I’d love to hear what you think! We loved it.
This soup recipe was sent in from Rawson as part of our Soup and Salad recipe series! Since I am featuring it on the blog, Rawson gets a $10 Amazon gift card! This recipe is from the 2003 Sunset magazine.
Do you have a favorite soup or salad? Send it in! You could get a $10 Amazon gift card if I feature your recipe!