Alright, it isn't even Thanksgiving and we've got a posting for leftovers! But, they're inevitable so let's prepare for extras! Here's one from Diabetic Living Mag that's wonderful and low carb. Enjoy!!

Turkey and Sweet Potato Chowder
(Mashing the potato thickens the soup without adding carbs.)


Servings: 5 (1-1/3 cup) servings
Calories216


1 14-ounce can reduced-sodium chicken broth
1 cup loose-pack frozen whole kernel corn
12 oz. cooked turkey breast, cut into 1/2-inch cubes (about 2-1/4 cups)
1-1/2 cups fat-free milk
1 large sweet potato, peeled and cut into 3/4-inch cubes (about 1-1/2 cups)
1/8 teaspoon ground black pepper
salt to taste

1. In a 3-quart saucepan, combine chopped potato and broth. Bring to boiling; reduce heat. Simmer, uncovered, about 12 minutes or until potato is tender, stirring occasionally. Remove from heat. Do not drain. Using a potato masher, mash potato until mixture is thickened and nearly smooth.

2. Stir corn, turkey, milk, sweet potato, and pepper into potato mixture in saucepan. Bring to boiling; reduce heat. Cover and cook for 12 to 15 minutes or until the sweet potato is tender.

4. To serve, ladle chowder into bowls. Sprinkle with chopped parsley, if desired. Makes 5 (1-1/3-cup) servings.

** In order to use up leftovers, omit the fresh sweet potatoes and add pre-cooked one. Also, squash could be added as well. Just use your imagination and create your own special chowder! **

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