Ride Home Recipe: Chicken Corn Chowder

With the last of the Thanksgiving leftovers being consumed this week, we found an amazing soup …

Ingredients

1 chicken carcass
1 bay leaf
2 tablespoons butter
1 onion, diced
3 shallots, diced
2 cubes chicken bouillon, crumbled
2 tablespoons dried parsley
2 potatoes, peeled and diced
1 1/2 cups frozen corn kernels
2 tablespoons heavy cream
salt & pepper, to taste

Instructions

We used our leftovers turkey carcass, in place of the chicken carcass, and it was phenomenal.

Get all the instructions HERE (courtesy of AllRecipes.com)!

Ride Home Recipes: Most creative use of leftovers at your house?

After a great Thanksgiving meal on Thursday, we’re already 3 days into leftovers … how are you faring at your house?

We used the turkey in our grilled cheese sandwiches for lunch today, and coupled with hot barbecue sauce, very tasty!  What about you – your best use of leftovers?  Any creative recipes to share with us?

Am I crazy for feeling this way?

I realize it’s the weekend BEFORE Thanksgiving, but it’s almost my favorite time of the year …

How early is TOO early to put up your tree?  I really want to do it this weekend, but on top of that feat, we actually need to buy a new [artificial] tree this year too.

So many questions … what do you think?  Share with us above!

Jill’s Chicken Pie Crockpot recipe, as prepared by Grandma Sheena this morning

Ingredients

3 cups diced cooked chicken or turkey
3 cups cubed peeled potatoes
2 cans (14 1/2 oz each) chicken broth
1 package (16 oz) frozen mixed vegetables
1 medium onion, chopped
1 stalk celery, thinly sliced
1 1/2 teaspoons black pepper, divided
1 teaspoon salt, divided
1 bay leaf
1 cup milk
1 cup all-purpose flour
1/2 teaspoon poultry seasoning
1 (9-inch) refrigerated pie crust

In Crockpot Slow Cooker, combine chicken, potatoes, chicken broth, mixed vegetables, onion, celery, 1/2 teaspoon black pepper, 1/2 teaspoon salt and bay leaf.  Cover; cook on Low 8 to 10 hours or on High 4 to 6 hours.  Remove bay leaf.

Preheat oven to 400F. In small bowl, mix milk and flour. Gradually stir flour mixture into Crockpot.  Stir in remaining 1 teaspoon pepper, poultry seasoning and remaining 1/2 teaspoon salt. If using a removable Crockpot, carefully place 9-inch pie crust over vegetable-meat mixture. Place removable crock inside preheated oven; do not cover. Bake 15 minutes or until crust is browned.

For a non-removable Crockpot, spoon vegetable-meat mixture into 13 x 9-inch casserole dish. Roll out pie crust and carefully place on top of vegetable-meat mixture.  Bake in oven for 15 minutes or until pie crust is brown.

Serve immediately.

Makes 8 servings.