Leftover Mashed Potato and Corn Chowder

Prep time: 15 minutes

Cook time: 40 to 50 minutes

2 tablespoons butter 

1 cup chopped onion

2 stalks celery, diced

3 cups leftover mashed potatoes

1 1/4 cups chicken stock or reduced-sodium broth

1 cup milk, 1/2 & 1/2 or cream

1 cup leftover corn

1 teaspoon dried thyme

Sea salt and pepper to taste

Optional leftover additions:

Leftover turkey gravy

Diced leftover green beans 

Diced carrots

Diced red bell pepper

Diced ham

Shredded  Parmesan or Cheddar cheese

Melt butter in a large saucepan over medium heat. Add onion and cook for 5 minutes to soften. Add celery and cook for 5 minutes more. Stir in potatoes, broth, milk, corn and herbs and bring to a boil; reduce heat and simmer, covered, for 30 minutes. Stir in any additional optional additions if desired and simmer for 10 minutes more. Makes 6 to 8 servings.