Sunday, November 29, 2009

Turkey Corn Chowder

1/4 cup butter
1 med onion, chopped
2 cups water
2 chicken bouillon cubes
3 cups diced cooked turkey
1 cup sliced celery
5 medium potatoes, cubed
1 can whole kernal corn, drained
1 can creamed corn
1 qt milk
salt and pepper

Melt butter in a Dutch oven; add onion and saute until tender. Stir in water, bouillon cubes, turkey, celery and potatoes; cook for 30 minutes. Add corn and milk, season with salt and pepper. Simmer until heated through. Serves about 8.

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