8 oz. bacon, sliced
3 c. diced cooked turkey (or chicken)
1 c. chopped onion
1 c. sliced celery
1/2 c. green pepper, chopped
3 c. water
1 (14 oz.) can chicken broth
5 c. peeled, cubed potatoes
4 c. fresh or canned whole kernel corn, drained
1 (4 oz.) jar chopped pimento
1 1/2 c. half & half
2 tsp. salt
1 tsp. pepper
Chopped fresh parsley (optional)
Paprika (optional)

In a kettle, fry bacon until crisp; pour off most of the bacon fat. Add onion, celery and green pepper; cook until tender. Stir in water and broth; bring to a boil. Add potatoes and cook slowly for 15 minutes or until potatoes are tender. Add corn, pimento, turkey, half & half and seasonings. Cook gently for 5 minutes. Yield: 3 quarts.