Recipe: Turkey Chowder with Homemade Turkey Broth

TURKEY CHOWDER

2 slices bacon, cut up
1 cup chopped onion
1 3/4 lb potatoes, pared and cubed (about 4 cups)
2 cups turkey broth (recipe follows)
2 pkg (10 oz each) frozen whole kernel corn, thawed
1/4 cup butter or margarine
1 1/2 tsp salt
1/4 tsp ground black pepper
2 cups cubed cooked turkey
2 cups milk
1 cup half-and-half
2 tbsp chopped fresh parsley (for garnish)
Crackers (optional, for serving)

In 5-quart Dutch oven or heavy kettle, saute bacon until crisp; remove and reserve.

In bacon fat, saute onion, stirring until golden, about 5 minutes. Add potatoes and turkey broth. Bring to boiling; simmer over low heat, covered, about 30 minutes, or just until potatoes are tender but not mushy.

Meanwhile, in medium saucepan, combine corn, butter, salt, pepper, turkey and milk. Simmer, covered and stirring occasionally, 5 minutes. Add to potato mixture, along with the half-and-half. Cook, stirring occasionally, until hot, do not boil.

Turn into warm soup tureen; sprinkle with reserved bacon and chopped parsley. Serve with crackers, if desired.

TURKEY BROTH

Carcass from turkey
3 cups water
3 sprigs parsley
3 celery tops
2 carrots, pared and halved
2 onions, halved
1 tsp salt
1/2 bay leaf
10 black peppercorns

Break up the turkey carcass. Place in a 6-quart kettle with the remaining ingredients. Bring to boiling; simmer over low heat, covered, 2 hours. Strain. Return to kettle; bring back to boiling; boil gently, uncovered, to reduce to 2 cups. Refrigerate if not using immediately.

Makes 10 servings
From: Peggy, WA