Penny Ashton-1990

Requires 5 qt. Soup Kettle & Cooked Turkey.

  TURKEY CORN CHOWDER   4Craw Potato (cubed)>Par boil cubed potatoes 10 min. in boiling water, then drain and set aside.   4SlcsBacon>Sauté bacon until crisp, remove, set aside.   1COnion (chopped)>Combine in kettle, add potatoes and bring to boil . Simmer covered 25-30 min. or until potatoes are tender but not mushy. 1CCelery (chopped) 1CTurkey Broth (canned chicken broth ok)   Make Roux of 3 T. Butter 3 T. Flour. Add to kettle just before adding corn. Stir to thicken.   Meanwhile in medium saucepan   2pkgsFrozen Corn (10 oz. each)>Bring to boil. Simmer, covered for 10 minutes stirring occasionally. 2CMilk ¼CButter 2 ½tSalt (seems like a lot!) ¼tPepper 2Ccooked Turkey (in chunks)   1CWhipping Cream>Add corn to potato along with cream.   Cook until Hot but DO NOT BOIL. Serve sprinkled with crumpled Bacon.