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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Tuesday, January 17, 2012

Turkey Chowder

We had a beautiful, almost 24 lb turkey as part of our Christmas dinner feast.  Turkey is always such a versatile and extremely frugal meat!  Not only does it give a lovely main meal the leftovers can be used in so many ways including creamed turkey casserole, one of our family favourites.   You can be sure there is always a canner full of turkey stock after we have turkey as well. 

turkey chowder
There's hot, open faced turkey sandwiches, turkey in salads, creamed turkey casserole, and turkey stock.  This time I decided to make a very quick and easy turkey chowder using leftover turkey.  The end result was a lovely, thick and yummy chowder just perfect for a cold winter's day!

Turkey Chowder
recipe by: Garden Gnome

3 medium baked potatoes
1 medium onion
2½  c cooked turkey
1¾  c turkey stock
2 c niblet corn
2 c milk
2 cans condensed mushroom soup
¼ tsp poultry seasoning
sea salt and fresh ground pepper to taste

Bake the potatoes (or use leftover baked potatoes) then cut into bite sized cubes.  Chop the onion and add to the potato in a large sauce pan.  Add remaining ingredients and warm through stirring often.  Ladle into serving bowls while hot.

1 food lovers commented:

LindaG said...

Thanks for this great looking recipe!