Leftover Mashed Potato and Corn Chowder
Prep time: 15 minutes
Cook time: 40 to 50 minutes
2 tablespoons butter
1 cup chopped onion
2 stalks celery, diced
3 cups leftover mashed potatoes
1 1/4 cups chicken stock or reduced-sodium broth
1 cup milk, 1/2 & 1/2 or cream
1 cup leftover corn
1 teaspoon dried thyme
Sea salt and pepper to taste
Optional leftover additions:
Leftover turkey gravy
Diced leftover green beans
Diced carrots
Diced red bell pepper
Diced ham
Shredded Parmesan or Cheddar cheese
Melt butter in a large saucepan over medium heat. Add onion and cook for 5 minutes to soften. Add celery and cook for 5 minutes more. Stir in potatoes, broth, milk, corn and herbs and bring to a boil; reduce heat and simmer, covered, for 30 minutes. Stir in any additional optional additions if desired and simmer for 10 minutes more. Makes 6 to 8 servings.