What do you do with small amounts of leftovers? As insignificant as they may seem, they can save time and become part of a delicious second meal. The challenge may just be on finding the right combination to do so.
Corn Chowder is a simple soup that can be ready in a few minutes. I have an old recipe that calls for a can of potato soup mixed with equal amount of milk, a can of creamed corn, a can of canned salmon and a cup of grated cheese, but this version can easily be adapted with leftovers you may find in your fridge:
- 1 cup of leftover mashed potatoes
- 1 can of potato soup and equal amount of milk
- 1 cup or so of cooked corn
- 1 serving or two of leftover BBQ'd salmon ( I had baked it in the oven) OR leftover farmer sausage, cubed OR 2 strips of cooked bacon, crumbled
- 1 cup grated cheddar cheese
- Mash the cold mashed potatoes with a fork, blending in the potato soup
- Add the milk, corn, salmon (separated into small chunks), farmer sausage or bacon and cheese
- Heat and serve.
Toast some bagels and lunch is ready. Completely different from the salmon dinner we had earlier.
With leftover salmon you can also make these yummy salmon melts or just mix it up with some mayo to make cold sandwiches. Maybe it's a good idea to cook salmon for some planned leftover meals.