MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Turkey Corn Chowder
Categories: Poultry, Vegetables, Dairy, Pork, Cheese
Yield: 16 servings

1 lb Thick-sliced bacon; chopped
3 Celery ribs; sliced
1 md Onion; chopped
1 md Carrot; chopped
1/2 c Chopped red onion
1 Bay leaf
1/4 c A-P flour
32 oz Chicken stock
10 1/2 oz Can cream of chicken soup;
- undiluted
8 oz Cream cheese; softened
3/4 c Milk
3/4 c Heavy whipping cream
+=OR=+
1 1/2 c Half & Half (UDD edit)
3 1/2 c Frozen corn
2 1/2 c Diced cooked turkey
2 c (10 oz) refrigerated
- shredded hash brown
- potatoes
3/4 c Turkey gravy
1 tb Dried parsley flakes
Thin sliced green onions;
- opt

In a Dutch oven, cook bacon over medium heat until
crisp, stirring occasionally. Remove with a slotted
spoon; drain on paper towels. Discard drippings,
reserving 1/4 cup in pan. Add celery, onion, carrot, red
onion and bay leaf to pan; cook and stir over
medium-high heat until vegetables are tender, 8-10
minutes.

Stir in flour until blended; gradually whisk in stock.
Bring to a boil, stirring constantly; cook and stir 2
minutes. Add soup, cream cheese, milk and cream; mix
well. Stir in corn, turkey, hash browns, gravy, parsley
and 3/4 cup reserved bacon; reduce heat. Cook, covered,
for 20 minutes, stirring chowder occasionally.

Discard bay leaf. Serve with remaining bacon and, if
desired, green onions.

Susan Bickta, Kutztown, Pennsylvania

Makes: 16 servings (4 quarts)

RECIPE FROM: https://www.tasteofhome.com

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