Turkey Chowder

Name: Turkey Chowder
Ingredients: 4 slices bacon, coarsely chopped; 2 cups chopped onions; 1 lb russet potato, cut into 1/2 inch pieces; 1 12 cups milk (I used 2%); 12 cup half-and-half; 1 cup canned low sodium chicken broth; 23 cup condensed cream of mushroom soup; 2 tablespoons chopped fresh Italian parsley; 1 teaspoon garlic powder; 2 12 cups cooked turkey; salt and pepper

11 ingredients

13 steps

Ingredients

4 slices bacon, coarsely chopped
2 cups chopped onions
1 lb russet potato, cut into 1/2 inch pieces
1 12 cups milk (I used 2%)
12 cup half-and-half
1 cup canned low sodium chicken broth
23 cup condensed cream of mushroom soup
2 tablespoons chopped fresh Italian parsley
1 teaspoon garlic powder
2 12 cups cooked turkey
salt and pepper

Directions

1

Cook bacon in heavy large saucepan over medium heat until crisp.
2

Drain bacon on paper towel.
3

Pour off all but 2 tablespoons drippings from pan.
4

Increase heat to medium-high.
5

Add onions and saute until tender, about 5 minutes.
6

Mix in potatoes,milk, broth, cream of mushroom soup, garlic powder and 1 tablespoon parsley.
7

Bring to boil.
8

Reduce heat to medium-low and simmer until potatoes are tender.
9

Stirring occasionally.
10

Add turkey meat, bacon and remaining parsley.
11

'.
12

Simmer until heated through.
13

Season with salt and pepper to taste.