4 slices bacon, cut up
1 c. chopped onion
4 c. pared, cubed potatoes
2 c. turkey broth (recipe follows)
2 (10 oz.) pkgs. frozen whole kernel corn, thawed
1/4 c. butter
2 1/2 tsp. salt
1/4 tsp. pepper
2 c. cooked turkey, cubed
2 c. milk
1 c. heavy cream
2 tbsp. chopped parsley

In 5 quart pot, saute bacon until crispy, remove and reserve. In bacon drippings, saute onion, stirring until golden brown (about 5 minutes). Add potatoes and turkey broth. Bring to boiling, simmer uncovered about 30 minutes or just until potatoes are tender but not mushy.

In another saucepan, combine butter, salt, pepper, turkey and milk. Simmer uncovered for 5 minutes stirring occasionally. Add potato mixture along with heavy cream. Cook stirring occasionally until hot, but do not boil. Turn into warm soup tureen, sprinkle with reserved bacon and chopped parsley. Serves 8 to 10.