This is a great recipe to use leftover Thanksgiving turkey that I got from my friend, Kirsten, at a party.
Mexican Chicken Corn Chowder
1 1/2 c. chopped chicken (or leftover turkey)
1/2 c. chopped onion (or you can use 1 T. dried)
1 clove garlic
2 c. chicken broth
3/4 t. ground cumin
Bring to boil, simmer 5 minutes. Then add:
2 c. cheese shredded
2 c. milk
1 can cream style corn
1 can diced green chiles/jalepenos-depending on preferred spiciness
1 dash hot pepper sauce
1 tomato, chopped
cilantro (opt.)
Roasted yams are easy and delicious. Just coat with olive oil, salt, and pepper. Roast for about an hour until they are caramelized and delicious.
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