Canned soups make this rich soup quick and easy to prepare. Just add cooked turkey (or chicken) and corn, plus whipping cream and milk.

Ingredients

* 3 cans (condensed) cream of potato soup
* 1 can (condensed) cream of chicken soup
* 2 cans (or desired amount) of any "crisp" style corn, drained (I’ve used Del Monte’s ‘Summer Crisp’ style and ‘Golden & White’ style for this recipe)
* 1 cup heavy whipping cream
* 1 1/2 to 2 cups of ‘whole’ milk
* 1 to 2 cups (or as desired) cubed, cooked turkey (or chicken)

Method

Add all ingredients to a large pot. Give a good stir to mix it all up. Place on medium heat, stirring frequently until well heated. Then reduce heat to low and continue heating about 20 minutes, stirring occasionally.

Notes: This is what I do with the ‘leftover’ turkey from Thanksgiving. It is a hearty chowder just perfect for those cool autumn days. Serving suggestion: Serve piping hot. Can be topped with shredded monterey jack or medium cheddar cheese or a combo of both. Also try adding sliced green onions or chives. Best when consumed with a warm ‘loaf style’ French or sourdough bread for ‘ripping and dipping,’ or serve it in a sourdough bread bowl. Substituion: You can substitue chicken for turkey for this recipe. Many markets (at least where I live) now serve ‘rotisserie’ chickens.