Recipes

Turkey

Turkey Corn Chowder

Ingredients

• 1 pound thick-sliced bacon strips, chopped
• 3 celery ribs, sliced
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1/2 cup chopped red onion
• 1 bay leaf
• 1/4 cup all-purpose flour
• 1 carton (32 ounces) chicken stock
• 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
• 1 package (8 ounces) cream cheese, softened
• 3/4 cup 2% milk
• 3/4 cup heavy whipping cream
• 3-1/2 cups frozen corn (about 17.5 ounces)
• 2-1/2 cups cubed cooked turkey
• 2 cups refrigerated shredded hash brown potatoes (about 10 ounces)
• 3/4 cup turkey gravy
• 1 tablespoon dried parsley flakes
• Thinly sliced green onions, optional

Description

1. 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.
2. 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 cooked bacon; reduce heat. Cook, covered, for 20 minutes, stirring occasionally.
3. Discard bay leaf. Serve with remaining bacon and, if desired, green onion.