Sue's Turkey Corn Chowda

A fabulous way to use that leftover turkey from Thanksgiving. A real popular recipe here in Pineconeville!

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Location: Kensington, Connecticut, United States

Tuesday, November 21, 2006

Turn Leftovers From This . . .

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Into . . .

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Sue's Turkey Corn Chowda

¼ cup butter or margarine
2 12-oz. cans vacuum-packed whole-kernel corn
4 medium onions, sliced
¼ teaspoon dried thyme
5 medium potatoes, pared & sliced
1 cup light cream
2 stalks celery, sliced
1 1-pound can cream-style corn
4 teaspoons salt
1 ½ teaspoons paprika
½ teaspoon pepper
3 cups cut-up roast turkey or chicken
2 cups water
2 tablespoons butter or margerine
1 chicken bouillon cube
5 cups milk

In ¼ cup butter or margarine, in large kettle, sauté onions till golden; stirring often.
Add potatoes, celery, salt, pepper, water and bouillon cube.
Cook, covered, 15 minutes or until vegetables are tender.

Add milk and balance of ingredients except 2 tablespoons of butter and parsley.
Heat; dot with butter, snip parsley over top.
Makes 8 to 10 servings.

Enjoy! Write us and let us know how you liked the recipe!

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