Turkey Corn Chowder

Name: Turkey Corn Chowder
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 16 servings (4 quarts).
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

TOTAL TIME: Prep: 25 min. Cook: 50 min. YIELD: 16 servings (4 quarts).

This thick and rich turkey corn chowder uses up Thanksgiving leftovers. Every so often, my grandmother would even add chopped hard-boiled eggs to this chowder to give it a nice richness. —Susan Bickta, Kutztown, Pennsylvania

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

Directions

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 reserved bacon; reduce heat. Cook, covered, for 20 minutes, stirring chowder occasionally.
3. Discard bay leaf. Serve with remaining bacon and, if desired, green onions.

Nutrition Facts

1 cup: 289 calories, 19g fat (9g saturated fat), 63mg cholesterol, 603mg sodium, 17g carbohydrate (4g sugars, 2g fiber), 14g protein.