Since we bought a rotisserie chicken yesterday, I decided to do Cooking Light's chicken and corn chowder again. I swap a poblano for the bell pepper since I have a bell pepper sensitivity. And increase both the bacon (4 slices, though I may have eaten half a slice before the cooked slices went back into the soup) and the corn (by about a cup). Always great with some of Trader Joe's chili crunch oil to give it a bit of a kick.

Anyone thinking ahead to Thanksgiving leftovers? I always enjoy turkey enchiladas, though not sure what we'll have in the way of leftovers with a turducken, and if it will work for enchiladas.