Leftover Thanksgiving chowder

Ingredients

2 cups shredded leftover fully cooked turkey or chicken

2 to 3 cups cream style corn (2 cans)

1 can sweet yellow whole kernel corn

6 cups chicken or vegetable broth or leftover watered down gravy

2 celery rib, chopped

1 red bell pepper, diced

2 cups cubed potatoes or frozen hash browns

1 to 2 cup cooked diced carrots

1 1/2 teaspoons Italian seasoning

1 teaspoon garlic powder

salt and pepper to taste

Instructions

In a large stock pot combine corns, broth, celery, bell peppers, carrots, potatoes, Italian seasoning, and garlic powder.

Cover and simmer over medium heat for 20-25 minutes until potatoes are tender and easily pierced with a fork.

Stir in turkey last (if using cubed this will help meat keep its shape!!)

When turkey is heated through, serve and garnish with fresh parsley or thyme as desired.

Bon Appetit!!