Turkey Corn Chowder

“I like to make this with turkey leftovers.”

Submitted by Donna Snyder of Tyrone

1 32 oz. box chicken broth

2 C cooked turkey breast, chopped

1 15 oz. can cream style corn

1 bag frozen, mixed vegetables

2 C frozen potatoes O’Brien

2 1/2 T cornstarch

1 C onions

1/2 C heavy cream

1 C peppers (cut up)

1 t dried thyme

1 t salt

1/2 t pepper

Put in large pot, bring to boil. Reduce heat, simmer 20-25 minutes, stirring occasionally. Whisk together 2 1/2 T cornstarch and 1/4 C water. Stir in soup. Slowly stir in 1/2 C heavy cream. When thick and combined, serve hot.

Serves 6



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