Name: Turkey Corn Chowder
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1 pound thick-sliced bacon strips, chopped -; 3 celery ribs, sliced -; 1 medium onion, chopped -; 1 medium carrot, chopped -; 1/2 cup chopped red onion -; 1 bay leaf -; 1/4 cup all-purpose flour -; 1 carton (32 ounces) chicken stock -; 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted -; 1 package (8 ounces) cream cheese, softened -; 3/4 cup 2% milk -; 3/4 cup heavy whipping cream -; 3-1/2 cups frozen corn (about 17.5 ounces) -; 2-1/2 cups cubed cooked turkey -; 2 cups refrigerated shredded hash brown potatoes (about 10 ounces) -; 3/4 cup turkey gravy -; 1 tablespoon dried parsley flakes -; Thinly sliced green onions, optional -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Turkey Corn Chowder

1. 1 pound thick-sliced bacon strips, chopped -

2. 3 celery ribs, sliced -

3. 1 medium onion, chopped -

4. 1 medium carrot, chopped -

5. 1/2 cup chopped red onion -

6. 1 bay leaf -

7. 1/4 cup all-purpose flour -

8. 1 carton (32 ounces) chicken stock -

9. 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted -

10. 1 package (8 ounces) cream cheese, softened -

11. 3/4 cup 2% milk -

12. 3/4 cup heavy whipping cream -

13. 3-1/2 cups frozen corn (about 17.5 ounces) -

14. 2-1/2 cups cubed cooked turkey -

15. 2 cups refrigerated shredded hash brown potatoes (about 10 ounces) -

16. 3/4 cup turkey gravy -

17. 1 tablespoon dried parsley flakes -

18. Thinly sliced green onions, optional -

How to cook deliciously - Turkey Corn Chowder

1. Stage

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.

2. Stage

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.

3. Stage

Discard bay leaf. Serve with remaining bacon and, if desired, green onions.