Turning leftovers into Tex-Mex dish


November 16, 1994|By Rita Calvert | Rita Calvert,Special to The Sun

Your taste buds may grow weary of those same Thanksgiving flavors, but give that leftover turkey a fast twist in a rich chowder with a Tex-Mex slant. This soothing soup can basically be called an assembly because you will transform ingredients to a steaming chowder in less than 15 minutes.

Creamed corn makes the rich base here with floating turkey cubes along with chunks of tomatoes, green beans and scallions. Of course, this may become such a family favorite you will have to buy a thick slice of roasted turkey breast from the deli to make it year round.

Team the chowder with crunchy tortilla chips mounded over a green salad tossed with your favorite salad dressing.

A quick and lively chocolate sauce tweaked with cinnamon finishes the purchased angel food cake with tones of Tex-Mex.

Items you should have as staples are: milk, turkey, tomatoes, taco seasoning mix, garlic, scallions, salad greens, salad dressing, tortilla chips, semi-sweet chocolate chips, sour cream, vanilla, cinnamon

Your 10-item-or-less shopping list:

2 (16-ounce) cans creamed corn

1 (10-ounce) box frozen green beans

angel food cake

Leftover Turkey Chowder

Serves 4

2 (16-ounce) cans creamed corn

1 1/2 cups regular or 2 percent milk

2 cups diced cooked turkey

1 (10 ounce) box frozen green beans, thawed

2 medium-sized tomatoes, diced

4 teaspoons taco seasoning mix

2 cloves garlic, minced

2 scallions, finely chopped

Heat all ingredients except scallions in a large saucepan over medium high heat. Do not boil. When hot, add scallions and serve.

Fudgy Cinnamon Sauce

6 ounces semi-sweet chocolate chips

1/2 cup sour cream, light or regular

1 teaspoon vanilla

1/2 teaspoon cinnamon

Place chocolate chips and sour cream in a microwave-safe bowl. Heat on 80 percent power 2 to 4 minutes, stirring once until chips have melted. Stir in vanilla and cinnamon.

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