CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668c0a7e   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Turkey Corn Chowder   
    Categories: Poultry, Vegetables, Dairy, Pork, Cheese   
         Yield: 16 servings   
       
         1 lb Thick-sliced bacon; chopped   
         3    Celery ribs; sliced   
         1 md Onion; chopped   
         1 md Carrot; chopped   
       1/2 c  Chopped red onion   
         1    Bay leaf   
       1/4 c  A-P flour   
        32 oz Chicken stock   
    10 1/2 oz Can cream of chicken soup;   
              - undiluted   
         8 oz Cream cheese; softened   
       3/4 c  Milk   
       3/4 c  Heavy whipping cream   
              +=OR=+   
     1 1/2 c  Half & Half (UDD edit)   
     3 1/2 c  Frozen corn   
     2 1/2 c  Diced cooked turkey   
         2 c  (10 oz) refrigerated   
              - shredded hash brown   
              - potatoes   
       3/4 c  Turkey gravy   
         1 tb Dried parsley flakes   
              Thin sliced green onions;   
              - opt   
       
     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.   
        
     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.   
        
     Discard bay leaf. Serve with remaining bacon and, if   
     desired, green onions.   
        
     Susan Bickta, Kutztown, Pennsylvania   
        
     Makes: 16 servings (4 quarts)   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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