---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Turkey Chowder
  Categories: Soups
       Yield: 10 Servings
  
       2 sl Bacon, cut up
       1 c  Chopped onion
   1 3/4 lb Potatoes, pared and cubed
            -(about 4 cups)
       2 pk (10 oz each) frozen
            -whole-kernel corn, thawed
     1/4 c  Butter/margarine
   1 1/2 ts Salt
     1/4 ts Pepper
       2 c  Cubed cooked turkey
       2 c  Milk
       1 c  Half-and-half
       2 tb Chopped parsley
  
   Turkey broth, recipe follows
   
   Make turkey broth; set aside.  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 potato 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, coverd 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.
   
   Makes 10 servings.
   
   ~=>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. Posted by cjhartlin@msn.com
  
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