Turkey Corn Soup

In my quest to find ways of using my remaining monster turkey, I give you Turkey Corn Soup. A slightly creamy, nutritious soup with corn, red peppers, carrots, and mushrooms. The beauty of this soup is that it can be put together in 30 minutes, and it’s delish!

• 2 cups cooked turkey, diced
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 2 cups sliced mushrooms
• 1 medium carrot, sliced
• 3 garlic cloves, minced
• 2 cups chicken broth
• 1/2 cup water
• 12 oz. can evaporated milk
• 2 cups frozen corn
• 1/4 teaspoon crushed red pepper
• 1/2 teaspoon oregano
• salt and pepper

1. Heat olive oil over medium heat in a Dutch oven, add onions, red pepper, mushrooms, and garlic – sauté for 3 minutes stirring occasionally. Add garlic and cook for 2 more minutes.
2. Pour in chicken stock and water, bring to a boil, turn heat down to medium – low, then cover and simmer for 15 minutes.
3.   Add turkey, evaporated milk, corn, crushed red pepper, and oregano. Stir, simmer over medium – low heat for 10 to 15 minutes. Taste, season with salt and pepper. Serves  four.