[CFrance]

Leftover Turkey Corn Chowder


1 tablespoon butter

2 tablespoons olive oil

1 medium onion, diced

1 large carrot, chopped into cubes

½ cup chopped celery

½ jalapeno, de-seeded and diced

Salt and freshly ground pepper, divided

½ teaspoon allspice or pumpkin spice

3 cups chopped or shredded cooked turkey

3 russet potatoes, peeled and cut into 1-inch cubes

1 can (14.75 ounces) cream-style sweet corn

1½ cups sweet corn, frozen or canned

4 cups chicken or turkey broth

3 cups whole milk

1 tablespoon lemon juice

Heat butter and olive oil in a Dutch oven over medium-high heat.

Add onions, carrots, celery and jalapeno, and saute. After 3 minutes, add salt, pepper and allspice or pumpkin spice. Cook for 3 minutes, stirring occasionally.

Stir in the turkey and potatoes. Cook for 3 minutes.

Add cream-style corn, sweet corn, broth and milk; bring mixture to a boil over high heat.

Reduce heat to a low simmer for 20 to 25 minutes, stirring occasionally.

Remove pot from heat and lemon juice. Give the chowder a good stir and adjust seasonings to your liking.

Serves 4 to 5.