Penny Ashton-1990 |
Requires 5 qt. Soup Kettle & Cooked Turkey. | |||
| TURKEY CORN CHOWDER | ||||
| 4 | C | raw Potato (cubed) | > | Par boil cubed potatoes 10 min. in boiling water, then drain and set aside. |
| 4 | Slcs | Bacon | > | Sauté bacon until crisp, remove, set aside. |
| 1 | C | Onion (chopped) | > | Combine in kettle, add potatoes and bring to boil . Simmer covered 25-30 min. or until potatoes are tender but not mushy. |
| 1 | C | Celery (chopped) | ||
| 1 | C | Turkey 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 | ||||
| 2 | pkgs | Frozen Corn (10 oz. each) | > | Bring to boil. Simmer, covered for 10 minutes stirring occasionally. |
| 2 | C | Milk | ||
| ¼ | C | Butter | ||
| 2 ½ | t | Salt (seems like a lot!) | ||
| ¼ | t | Pepper | ||
| 2 | C | cooked Turkey (in chunks) | ||
| 1 | C | Whipping Cream | > | Add corn to potato along with cream. |
| Cook until Hot but DO NOT BOIL. | ||||
| Serve sprinkled with crumpled Bacon. | ||||