Thick, Rich, Creamy Turkey-Corn Chowder

Canned soups make this rich soup quick and easy to prepare. Just add cooked turkey (or chicken) and corn, plus whipping cream and milk.

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 (I've used Del Monte's 'Summer Crisp' style and 'Golden & White' style for this recipe)
• 1 cup heavy whipping cream
• 1 1/2 to 2 cups of 'whole' milk
• 1 to 2 cups (or as desired) cubed, cooked turkey (or chicken)

Directions:

Add all ingredients to a large pot. Give a good stir to mix it all up. Place on medium heat, stirring frequently until well heated. Then reduce heat to low and continue heating about 20 minutes, stirring occasionally.

Number of Servings: 

Notes from the Cook: This is what I do with the 'leftover' turkey from Thanksgiving. It is a hearty chowder just perfect for those cool autumn days. Serving suggestion: Serve piping hot. Can be topped with shredded monterey jack or medium cheddar cheese or a 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 it in a sourdough bread bowl. Substituion: You can substitue chicken for turkey for this recipe. Many markets (at least where I live) now serve 'rotisserie' chickens.