We had some frozen Turkey from the holidays that I thought could be used up. I wanted to make something different- not just thaw it out and have turkey slices.
What I used from the recipe :
Ingredients
- 2 tablespoons butter
- 1/2 tablespoon olive oil
- onion powder
- Matchstick Carrots
- pinch of salt
- 2 cups diced or shredded cooked turkey
- 3 russet potatoes , peeled and cut into 1-inch cubes
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1 can (14.75-ounces) cream style sweet corn
- 1 can (15.25-ounces) sweet corn, rinsed
- 2 cups chicken stock
- 2 cups 2% milk
Instructions
- Heat butter and olive oil in a large soup pot over medium-high heat.
- Stir in the turkey and potatoes; season with thyme, salt and pepper.
- Add cream style corn, sweet corn, chicken broth and milk; bring mixture to a boil over high heat.
- Reduce heat to low and cover the pot; simmer for 20 minutes, stirring occasionally.
- Remove from heat.
- Let stand several minutes.
- Give it a stir and taste for seasonings; adjust accordingly.
- Serve.
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