December 30, 2008
A quick way to use up our holiday leftovers...Turkey Chowder is perfect for a warm lunch or dinner. Start as usual with most soups, chopped onions and celery, then layer in a diced potato and turkey. After adding a few spices, pour in a few cups of stock (homemade chicken stock in this case...woo hoo!) and bring to a bubble. When the pot has been off the heat for a few minutes, I threw in some diced yellow squash for color and crunch (substitute corn, zuchinni or carrot) and slowly stirred in some light sour cream (milk or the like will do, as well). The result is this soul-soothing, healthy winter friend. See my full recipe here!