Corn Chowder
When you’re tired of turkey sandwiches after Thanksgiving, this is a great way to use the leftover turkey. This recipe comes from my sister Kathy.
Chicken or Turkey Corn Chowder
3-4 Tbs butter
1/2 cup flour
dash salt
dash pepper
1 can corn, drained
2 cans chicken broth
1 can evaporated milk
1-2 cups cold cooked rice
fresh mushrooms
water chestnuts
leftover cooked chicken or turkey
Melt butter in large saucepan or dutch oven. Add flour, salt and pepper, whisk to make paste. Add chicken broth, simmer until thickened and bubbly, whisking often. Add everything else, simmer until warmed through.
I’m not sure how many servings there are, I’ll post that next time I make it!
