A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Creamy Turkey Chowder
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Turkey chowder is a perfect use for Thanksgiving leftovers, but you'll be wanting it more than once a year with this hearty recipe. Goes great with biscuits or crusty bread.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
ingredients
1 cup finely chopped celery
1/2 cup finely chopped onion
1 tablespoon margarine
2 cups turkey broth (can substitute chicken broth)
2 1/2 cups peeled and cubed potatoes
1 teaspoon salt
1/4 teaspoon white or black pepper
1 dash cayenne pepper
2 cups cubed cooked turkey
2 cups cold milk
1/4 cup cornstarch
directions
Saute the celery and onion in the margarine in a large saucepan over medium-high heat. Cook, stirring frequently, until the celery is just softening.
Stir the turkey broth, cubed potatoes, salt, pepper, and cayenne into the celery mixture. Bring the chowder to a boil then reduce to a low simmer.
Cover the saucepan and cook for 10 minutes or until the potatoes are fork-tender.
Stir the cooked turkey into the chowder.
In a small bowl or large measuring cup, whisk together the milk and cornstarch until smooth. Stir the cornstarch mixture into the chowder.
Increase the heat to medium and cook, stirring constantly, for 4-5 minutes or until the chowder thickens to the desired consistency.
Serve hot.
nutrition data
356 calories, 11 grams fat, 33 grams carbohydrates, 29 grams protein per serving.
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This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
see more leftover thanksgiving turkey soup recipes
reviews & comments
November 29, 2009
I made this recipe with my leftover Thanksgiving turkey. I changed the recipe slightly, but I think it would have been just as tasty had I stuck with the original ingredients. I had a lot of leftover turkey that I needed to get rid of, so I used 4 cups of turkey instead of 2. I also cut up too many potatoes, so it ended up being 3 1/2 cups. I used an additional 1/2 cup of chicken broth to compensate for my extra ingredients. I also added a cup of canned corn at the final step (when I mixed in the milk/cornstarch). This recipe is a going into our regular rotation of meals. It was so good and very easy to make.
November 25, 2007
I also added carrots and peas, but eliminated celery. Made it up last night, put it in the fridge and set it in the crock pot before we head to church. It'll be nice and warm when we get home for lunch. I used smoked turkey and it adds a nice flavor to the soup as well.
November 3, 2005
tasted like potato soup, and lacked color. Added 2 chicken bouillion cubes, more milk and chicken broth because it was to thick, and added a can of peas and carrots for color. The granddaughters liked it with biscuits.( creamed turkey with vegetables)