Chicken Gizzard And Corn Chowder

• 1/2 pound chicken gizzards quartered
• 1 turkey leg large smoked, diced
• 1/2 pound shrimp halved
• 1/2 lemon
• 1/2 cup fresh parsley rough chopped
• 1/2 yellow onion diced
• 1 rutabaga medium, cubed
• 4 cloves garlic pressed or finely minced
• 3 ears of corn approx. 1 cup
• 1 cup cream
• 6 cups chicken stock
• 2 teaspoons anchovy paste
• 4 tablespoons cornstarch
• 1/4 cup milk
• 1 tablespoon lemon pepper seasoning without salt
• 2 bay leaves
• 2 teaspoons onion powder
• 2 tablespoons oil
• salt
• pepper

1. Heat oil in a large, heavy soup pot over medium high heat.
2. Add onions and sweat until translucent.
3. Add turkey and cook for 5 - 8 minutes, stirring occasionally.
4. Season with 1 tsp. lemon pepper.
5. Stir in rutabaga and season with 1 tsp. lemon pepper.
6. Cook for 8 - 10 minutes.
7. Add garlic and corn.
8. Pour in chicken stock, add bay leaves, onion powder and cover.
9. Reduce heat to simmer and cook until rutabaga is al dente.
10. In the meantime, combine lemon juice, 1 tsp. lemon pepper, parsley and shrimp in a bowl, and set aside.
11. Stir in anchovy paste and cream.
12. Mix milk and cornstarch in a bowl.

chicken, turkey, shrimp, lemon, fresh parsley, onion, garlic, corn, cream, chicken stock, anchovy paste, cornstarch, milk, lemon pepper, bay leaves, onion powder, oil, salt, pepper

Taken from www.yummly.com/recipe/Chicken-Gizzard-and-Corn-Chowder-1651091 (may not work)