I’ve been on this mission lately, to only use the food we have in our house and do my best to stay away from the grocery stores.
I’ll be the first to admit, it was spurred by laziness. We’re deep in the process of moving, and I just didn’t feel like packing up all the food in this house, just to take it somewhere new where it will get buried again. I figured, we’re either going to eat it or we’re not, so let’s eat it all now before I have to take the time and energy to pack it!
And I’ve been amazed!! We’ve been eating really well, and it doesn’t feel like we’re just eating a mish mash of whatever I could throw together! Plus, I am LOVING seeing all these shelves in the pantry and freezer get more and more empty!
While I still am running to the store for milk and produce, I’m only going about once every 7-10 days now instead of 2-3 times a week!! Of course, it also helps that it’s the middle of a cold PA winter and the produce I’m buying (i.e. apples, bananas and oranges) last a lot longer than berries or other summer produce.
An added benefit (that everyone can use whether they’re moving or not!), is that my grocery bills are predictably WAY lower. I’m talking about saving hundreds a month for the last 2 months!
One of the meals we’ve enjoyed recently was a full Thanksgiving spread! I found a 14 lb. turkey in the freezer and added a corn casserole, stuffing, broccoli casserole, mashed potatoes, rolls and more! All without going to the store!!
There’s only 4 of us, and after a meal of leftovers the next day and taking some to my parents, I still had quite a bit of turkey left. So I made a huge stockpot of Turkey Corn Chowder and I think my family loved that even more than the original meal! My daughter took it for lunch the rest of the week!
I had large cans of corn and potatoes that I used for my recipe. SO much cheaper than buying small cans or even fresh (especially if it’s not in-season). I can buy a large can of corn for $3-$4 whereas one small can costs me around $1-$1.50! I pretty much use the canned potatoes for only soups and they work perfectly!
One of the things I love about this recipe is how flexible it is. I’m a dump and pour kind of cook, so it’s often hard for me to keep track of my measurements to later share with all of you. And in this instance, since I was trying to use things up, I was just adding whatever vegetables I could find that needed used!
But it’s versatile enough, that you can make it to your preferences. Not a fan of carrots?? Don’t add them. Do you love corn (raising my hand)?? Throw in an extra cup or two.
Even the base of the broth can be altered. If you want yours thicker, add a little extra flour. If you want it more soup-like, omit a little flour or add more milk. Use my example recipe and make it how you like it!
Turkey Corn Chowder
A warm chowder than can be tailored to your taste!
- 3 lbs. potatoes (peeled and diced)
- 1 onion (chopped)
- 4 stalks celery (chopped)
- 2-4 carrots (sliced)
- 1/4 cup butter
- 1/3 cup flour
- 1 cup chicken broth
- 4 cups milk or half and half
- 2-3 cups turkey (chopped or shredded)
- 2-3 cups whole kernel corn
- In a large stockpot over medium low heat, melt butter and then add onion, celery and carrots. Cook until translucent, about 8 minutes.
- Sprinkle the flour over the butter mixture and stir constantly until it becomes a paste, about 5 minutes.
- Add the chicken broth and milk slowly, and let simmer for about 5 minutes, whisking frequently. It should thicken nicely during this time.
- Add the potatoes, turkey and corn and continue to simmer over low heat for about 15-20 minutes. Stir occasionally.
- Season with salt and pepper and serve!