Tuesday, January 14, 2014

Corn Chowder from Leftovers



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
Method:
  1. Mash the cold mashed potatoes with a fork, blending in the potato soup
  2. Add the milk, corn, salmon (separated into small chunks), farmer sausage or bacon and cheese
  3. 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.

5 comments:

  1. Great idea! I do this all the time with various leftovers. I mix leftover vegetables (corn, beans, peas, potatoes, rice--whatever's on hand) with a can of vegetable soup (or mushroom soup, or chicken soup, or broth), adding leftover gravy if I have it. You can also throw in some frozen vegetables if you want. Or add a can of tuna (or salmon) and shredded cheese. A few added ingredients can really stretch canned soup.

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  2. Waste not, want not! Sounds yummy, too. You may have invented a new recipe.

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  3. It's "left overs" times around here and this sounds perfect!!! Now, just wonder how I could incorporate all those left over Christmas cookies and squares - eek!

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  4. My mother came from a poor family, and was married at the height of the Depression (1934). Nothing went to waste in our family, and I am afraid I have inherited her ways. Her favorite dish for me was Roast Beef hash, when there was little left of roast beef, she would grind it up, add ground up potato, onion, carrots and a little Rutabaga. She would stand over the stove, stirring and cooking it. So delicious, to me it was the best part of the Roast Beef! Jo in Minnsota

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