Thickest, Richest, Creamiest Turkey Corn Chowder

This easy turkey chowder uses ingredients you might have on the shelf--canned corn and condensed soup. Make use of your leftover turkey or chicken and add to the chowder.

Ingredients:

• 3 Cans (condensed) cream of potato soup
• 1 Can (condensed) cream of chicken soup
• 2 Cans (or desired amount) of any "crisp" style corn, drained
• 1 Cup heavy cream
• 1 1/2 to 2 Cups of whole milk
• 1 to 2 cups (or desired amount) cooked turkey meat (cut & trimmed to suit)

Directions:

Add all ingredients to a large pot (4 quart or more). Give a good stir to mix it all up. Heat on a medium 'burner' flame stirring frequently until well heated. Then reduce heat to low to lowest simmer and continue heating and stirring for additional 20 to 30 minutes.

Number of Servings: 8

Notes from the Cook: This is what I do with the left-over turkey from Thanksgiving. It is a hearty chowder just perfect for those cool/cold autumn days. Serving suggestion: Serve piping hot. Can be topped with shredded Monterey Jack or medium cheddar cheese or combo of both. Also try adding sliced green onions or chives. Best when consumed with a warm loaf style french or sourdough bread for 'ripping and dipping' or serve in a sourdough bread bowl. Enjoy! Substituion: You can substitute chicken for turkey for this recipe. Many markets (at least where I live) now serve rotisserie chickens. Simply cut or trim to suit and add to mixture.