Di’s Turkey Weekend Potato Corn Chowder

Editor's Note:  I'm pleased to present another Guest Chef, Di Kawell.  Di is a long time friend and real estate agent at Windermere West Campus in Federal Way.   This was another case of hearing about her delish dinner on Facebook…so I asked her to share her recipe–voila!
4 decent sized servings
Cook in large soup pot on stovetop
4 medium/large red potatoes, scrubbed, with skins on (my preference), quartered and re-quarted
1 16 oz bag frozen petite sweet corn (I like yellow)
2 cups milk (I used fat free)
4 cups turkey broth made from carcass w/celery, garlic, carrots & strained after cooking 2 hours
4 oz shredded sharp cheddar (2% works great)
4 oz cream cheese (fat free works great), softened & blended w/2 TBL Smart Balance
4 green table onions sliced in 1/4 inch rounds, use about 2/3 of the green tops too
Trader Joe's Pasta Seasoning Blend – several shakes – in the pot
Sea Salt and Fresh Ground Black Pepper – at the table
Cook potatoes in about 3 cups liquid until soft. Mash with old fashioned masher which leaves a rather coarse consistency. Add balance of liquids, corn, cream cheese & Smart Balance, chopped onion and pasta seasoning blend. Low Simmer about 25 – 30 minutes, then add shredded cheddar, stir til melted. Serve it up & Enjoy!

1 Comment

  1. Trader Joe’s has discontinued the Pasta Seasoning Blend. They claim they didn’t sell enough of it.

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