Instructions:

Thickest, Richest, Creamiest Turkey Corn Chowder

'Tis the season for leftovers, and this what I do with my leftover Thanksgiving turkey. However this hearty, and I mean hearty, chowder is good anytime and especially during the cool autumn and cold winter months. It's a meal in itself.

3 cans condensed cream of potato soup
1 can condensed cream of chicken soup
1 or 2 cans (or desired amount) of corn
    (I prefer and use Del Monte)
1 cup heavy cream (aka "unwhipped" whipping cream)
1 1/2 to 2 cups whole milk
2 cups (or desired amount) of your left over turkey,
    "pieced out" (by hand or knife)

Add all ingredients to a large pot (stew pot size works good). Give a good stir to mix it all up. On medium burner flame heat well, stirring often until steamy (do not boil!). Then cover pot with lid, lower flame to lowest simmer and continue heating and stirring occasionally for an additional 20-30 minutes.

Serving suggestions: Best when served with a warm whole loaf of sourdough bread, for RIPPING and DIPPING. Also try adding some shredded Monterey jack or medium/sharp Cheddar cheese (or a combo of both) and some thinly sliced green onion to the chowder when served in bowl. For a real treat surprise your family or guests serve in a rounded hollowed out sourdough bread loaf, aka "sourdough bread bowl".

Although this recipe is not a 'from scratch' recipe, for some reason it tastes like it is. I think the use of the heavy cream and the 20-30 minute simmer after heating contribute to a really 'homemade' taste.

Substitution: If you have a supermarket in your area that sells rotisserie chickens you can substitute it for the turkey. Just piece out the entire chicken (skimpy wings excluded) and add to chowder mixture, then heat as suggested.