Turkey and Corn Chowder

• 12 cup onion, diced*
• 14 cup celery, diced*
• 14 cup bell pepper, diced*
• 3 tablespoons bacon grease or 3 tablespoons turkey fat or 3 tablespoons butter
• 2 tablespoons flour
• 2 (15 1/4 ounce) cans whole kernel corn
• 2 cups turkey stock
• 1 teaspoon lemon pepper seasoning
• 1 cup milk
• 1 cup sour cream
• 1 cup cooked turkey, shredded into bite-sized pieces
• salt and pepper

1. Sautee onions, celery, and bell pepper in bacon grease/turkey fat/butter until tender.
2. Add flour and cook about 3 minutes, but dont let the flour brown.
3. Add 2 cans of corn, turkey stock, and lemon pepper seasoning.
4. Cover with a lid and simmer about 10-15 minutes stirring occasionally.
5. At this point, the soup should be about as thick as milk gravy.
6. Add the milk and sour cream along with the turkey pieces, and simmer about 5 more minutes.
7. Serve with shredded cheddar, green onions, and bread for dipping.
8. *If you prefer not to chop a whole onion or bell pepper for such a small amount, use about 1 cup of the frozen seasoning mix that contains onions, bell pepper, and celery.

onion, celery, bell pepper, bacon, flour, whole kernel corn, turkey stock, lemon pepper, milk, sour cream, turkey, salt

Taken from www.food.com/recipe/turkey-and-corn-chowder-443318 (may not work)