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| TURKEY CORN CHOWDER | |
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8 strips bacon 2 c. chopped onion 4 c. sliced, pared potatoes 1 (10+ oz.) can chicken broth 4 c. cubed cooked turkey 1 (17 oz.) can whole corn 1 (17 oz.) cream style corn 2 c. light cream 1/4 tsp. pepper 1/2 tsp. salt Cook bacon in 4 quart saucepan or Dutch oven until brown and crisp. Remove and drain. Crumble bacon. Pour off drippings; reserve 1/4 cup. Saute onion in drippings until tender. Add potatoes, chicken broth and salt. Bring mixture to a boil. Reduce heat; cover and simmer 10 minutes or until potatoes are tender. Add turkey, undrained corn, cream-style corn, light cream and pepper. Heat thoroughly. Garnish each bowl of soup with bacon bits and parsley. Makes about 3 quarts or 9 servings. | |
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