Southwestern Turkey Chowder

Thanksgiving is over and you have leftovers. Here's a quick and easy recipe for a delicious chowder.



                                         Southwestern Turkey Chowder

1 1/2 cups shredded turkey
4 cups vegetable or chicken broth
2 roasted Anaheim peppers, roasted,peeled, and chopped
1 red pepper, diced
1 red onion, chopped  (Reserve 2 tablespoons and mince)
4 Roma tomatoes, chopped (reserve 1 Roma tomato and diced very small)
1 cup mashed potatoes
3 cloves garlic, minced
1/2 cup corn (Can use frozen if no leftovers)
1/4 cup chopped carrots (If already cooked add later)
1/2 tsp cumin
1/2 tsp sage
1 tbl spoon lime juice
1/4 cup chopped cilantro
1/4 stick butter
1/4 cup heavy cream
salt/pepper to taste


In a large pot over medium heat, add turkey, peppers, onion, tomatoes, garlic, potatoes, corn and carrots (If not cooked).  Bring to boil and cook for 20 minutes. Stir to incorporate mashed potatoes.

Reduce heat to low, add cumin, sage, salt and pepper. Add carrots if pre-cooked. Heat 10 minutes. Slowly stir in butter and cream.

Add cilantro to reserved minced onion and Roma tomato. Add lime juice, salt and pepper to taste

Top chowder with cilantro mixture when serving.