Turkey Chowder

---------- Recipe via Meal-Master (tm) v8.05

Title: Turkey Chowder
Categories: Soups
Yield: 10 Servings

2 sl Bacon, cut up
1 c Chopped onion
1 3/4 lb Potatoes, pared and cubed
-(about 4 cups)
2 pk (10 oz each) frozen
-whole-kernel corn, thawed
1/4 c Butter/margarine
1 1/2 ts Salt
1/4 ts Pepper
2 c Cubed cooked turkey
2 c Milk
1 c Half-and-half
2 tb Chopped parsley

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 1/2 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. Posted by cjhartlin@msn.com

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