Turkey chowder

10 servings

Ingredients

Quantity Ingredient
2 slices Bacon, cut up
1 cup Chopped onion
1¾ pounds Potatoes, pared and cubed (about 4 cups)
2 packs (10 oz each) frozen whole-kernel corn, thawed
¼ cup Butter/margarine
1½ teaspoon Salt
¼ teaspoon Pepper
2 cups Cubed cooked turkey
2 cups Milk
1 cup Half-and-half
2 tablespoons Chopped parsley

Directions

FROM: Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate! (1:161/202))

Turkey broth, recipe follows

Make turkey broth; set aside. In 5-quart dutch oven or heavy kettle, saute bacon until crisp; remove and reserve.

In bacon fat, saute onion, stirring until golden, about 5 minutes.

Add potato and turkey broth. Bring to boiling; simmer over low heat, covered, about 30 minutes, or just until potatoes are tender but not mushy.

Meanwhile, in medium saucepan, combine corn, butter, salt, pepper, turkey and milk. Simmer, coverd and stirring occasionally, 5 minutes.

Add to potato mixture, along with the half-and-half. Cook, stirring occasionally, until hot, do not boil.

Turn into warm soup tureen; sprinkle with reserved bacon and chopped parsley. Serve with crackers, if desired.

Makes 10 servings.

~=>Turkey Broth carcass from turkey 3 cups water 3 sprigs parsley 3 celery tops 2 carrots, pared and halved 2 onions, halved 1 tsp salt ½ bay leaf 10 black peppercorns Break up the turkey carcass. Place in a 6-quart kettle with the remaining ingredients.

Bring to boiling; simmer over low heat, covered, 2 hours. Strain.

Return to kettle; bring back to boiling; boil gently, uncovered, to reduce to 2 cups. Refrigerate if not using immediately.

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