Turkey Chowder

A wonderful use of your left-over turkey. I always add 2 cups of the left-over turkey stuffing, and any gravy that I still have. Combine this with sweet potato corn bread or sweet potato biscuits, and you have a wonderful winter meal.

Ingredients

2 cups red potatoes, cubed 1 10-ounce package frozen baby lima beans 1/2 cup onion, chopped 1/2 cup celery, sliced 1/4 teaspoon salt 4 cups turkey (or chicken) broth 1 can condensed cream of chicken soup 1 1/2 cups chopped cooked turkey 2 cups turkey stuffing (left over from Thanksgiving) (optional) 1-2 cups turkey gravy (left over from Thanksgiving) (optional) 1/2 teaspoon poultry seasoning 1/4 teaspoon garlic salt 1/8 teaspoon pepper 1/2 cup Cheddar cheese, shredded White pepper to taste

Nutritional information

No nutrition information available

Instructions

In 3-quart pot, combine potatoes, limas, onion, celery and salt. Blend broth with chicken soup; add to vegetables in pot. Cook covered 35-45 minutes until vegetables are tender. Add turkey,left-over stuffing, gravy, poultry seasoning, garlic salt and pepper. Simmer 15 minutes more. To serve, ladle into soup bowls; sprinkle with Cheddar cheese.