Turkey Corn Chowder – EASY!

This soup is the perfect way to use up leftover turkey or chicken!

Ingredients:

4 potatoes, diced
1 medium onion, diced
2 tablespoons butter
2 cloves garlic, diced
1 (4 oz) can diced green chilis
2 cups milk (I used skim, but if you want it more creamy you can use 2% or half n half)
1 (14 oz) can chicken broth (OR I used 1 3/4 cup turkey broth, left over from Thanksgiving!)
1 (10.75 oz) can cream of chicken soup (I used reduced fat)
1 (15 oz) can corn, undrained
3-4 cups turkey, cooked and cut into bite-sized pieces
1 teaspoon seasoned salt
½ teaspoon garlic powder

Instructions:

Place diced potatoes in a large stockpot. Add enough water to the pot so that the tops of the potatoes are covered. Turn the heat on high and bring water to a boil. Reduce heat to medium low or low and cover the pot with a lid. Cook the potatoes in gently boiling water until tender, about 10-15 minutes. Drain potatoes and place in a large bowl.

Using the same large stockpot, melt butter over medium heat and then add onions and garlic, saute for 2-3 minutes or until onions are tender.

Add remaining ingredients, including cooked potatoes, in the pot and let simmer over medium heat until fully cooked through (about
15-20 minutes).

Serve topped with shredded cheddar cheese. Enjoy!

 

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