Have dinner on the table in 20 minutes with this chowder. It’s also a good one to prepare when energy supplies are limited during a disaster. You can substitute 1-1/2 to 2 cups of leftover turkey or a pint of home canned turkey for the 3 5-ounce cans.
TURKEY CORN CHOWDER (Pantry Cooking: Unlocking Your Pantry’s Potential, page 86)
1 can (10-3/4 ounces) condensed cream of potato soup
1 can (15 ounces) cream style corn
3 cans (5 ounces each) turkey, drained and diced
1-1/2 cups milk
2 tablespoons dried onion
1 tablespoon parsley flakes
Fresh ground pepper, to taste
In a large saucepan, combine ingredients until well blended. Cook over medium heat just to boiling. Serves 4.
