Turkey Corn Chowder - cooking recipe

Ingredients

8 strips bacon
2 c. chopped onion
4 c. pared, sliced potatoes
1 (10 3/4 oz.) can condensed chicken broth
1/2 tsp. salt
4 c. cubed, cooked turkey
1 (17 oz.) can whole kernel corn
1 (17 oz.) can cream-style corn
2 c. light cream
1/4 tsp. pepper
chopped fresh parsley

Preparation

Cook bacon in 4-quart saucepan or Dutch oven until crisp. Remove and drain on paper towels.
Crumble bacon; set aside.
Pour off drippings; reserve 1/4 cup.
Saute onion in 1/4 cup drippings until tender; do not brown.
Add potatoes, chicken broth and salt; bring mixture to a boil.
Reduce heat, cover and simmer for 10 minutes, or until potatoes are tender.
Add turkey, undrained corn, cream-style corn, light cream and pepper; heat well.
To serve, garnish each bowl with bacon bits and parsley.
Makes 3 quarts or 9 servings.