This thick and rich turkey corn chowder uses up Thanksgiving leftovers. Every so often, my grandmother would even add chopped hard-boiled eggs to this chowder to give it a nice richness. —Susan Bickta, Kutztown, Pennsylvania,
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 whole 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
image/svg+xml Text Ingredients View Recipe,
Directions
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Nutrition Facts
1 cup: 289 calories, 19g fat (9g saturated fat), 63mg cholesterol, 603mg sodium, 17g carbohydrate (4g sugars, 2g fiber), 14g protein.
