Turkey Corn Chowder Recipe
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Servings: 16 servings (4 quarts).
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 2% 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
