Turkey Corn Chowder
2 Tbsp Butter
1/2 Tbsp Olive Oil
1 Yellow Onion, diced
1 Large Carrot, sliced thin
pinch Salt
2 cup Cooked Turkey, shredded
3 Russet Potatoes, peeled, 1/2" cubes
1 tsp Dried Thyme
1 tsp Salt
1/4 tsp Ground Pepper
1 can Cream Style Sweet Corn
1 can Sweet Corn, rinsed
2 cup Chicken Broth
3 cup Milk
Heat butter and olive oil in a large soup pot over medium high heat.
Add onions, carrots, and salt. Cook for 3 minutes, stiring occasionally.
Stir in turkey and potatoes. Season with thyme, salt, and pepper.
Add corn, chicken broth, and milk. Bring to boil over high heat.
Reduce heat to low and cover pot. Simmer for 20 minutes, stirring occasionally.
Remove from heat and serve.