Corn Chowder
This day after Thanksgiving recipe makes great use of leftover Corn Casserole and Mashed Potatoes.
Servings: 4 servings
Ingredients
- 1 Tbs butter
- 1 leek white & light green parts only, washed & chopped (or 1 small onion, diced)
- 1 potato peeled & cubed
- 1 small red pepper seeded & diced
- 1/2 tsp fresh thyme leaves
- 2 c chicken stock (or turkey) or turkey stock
- 1 1/2 c leftover Corn Casserole
- 3/4 tsp coarse salt
- 1/8 tsp pepper
- 1 c half-and-half
- 1/4 c crumbled bacon for garnish
- Ground pepper for garnish
Instructions
In 4-quart saucepan, melt butter over medium heat. Add chopped leek and red pepper and cook, stirring often (5 minutes) or until vegetables are tender.
Add potato, stock, thyme, salt, 1/8 tsp pepper. Heat to boiling; boil 10 minutes, or until potato is fork-tender.
Add corn casserole, half and half and heat through. Spoon into bowls; sprinkle with crumbled bacon and a little black pepper, and serve.
Notes
If desired, omit cooking cubed potato and add up to 1/2 cup leftover mashed potatoes when adding corn casserole. This will save a few minutes of prep time as well as 10 minutes of cooking time, but you do sacrifice the texture of the pieces of potato.