Turkey Corn Chowder

• 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

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

bacon, onion, pared, condensed chicken broth, salt, turkey, whole kernel corn, creamstyle, light cream, pepper, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=752201 (may not work)