Many people will overcook and then have leftovers for days so it’s important to find creative ways in which to make those leftovers appetizing. Now I am not saying that a Turkey and Cheese sandwich with mayo and a slice of tomato isn’t appetizing, but there are other options.
As a small family of four, we always have Thanksgiving leftovers so in looking for creative recipes I found this one for a Crock Pot Turkey and Potato Chowder, but of course added a little twist based on my veggie preferences.
Ingredients:
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4-5 cups of Red Potatoes
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3 tsp Minced Garlic
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1 cup Onions, chopped
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1 bag frozen Mixed Veggies (corn, peas and carrots)
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1/2 bag frozen mixed Sweet Peppers
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3 Sprigs of fresh Thyme – remove from stems
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3-4 cups of cooked Turkey
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4 cups of Chicken Broth
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4 tbsp of Corn Starch
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1 cup Heavy Cream
Instructions:
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Wash and chop potatoes into 1-inch chunks. Stir corn starch into chicken broth than add potatoes and remaining ingredients except for the Heavy Cream into Crock Pot. Cover and cook on high for 4 hours or until the potatoes are fork tender.
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Stir in Heavy Cream, cover and cook for an additional 30 minutes.
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Serve with crackers or corn bread.
