Turkey Corn Chowder

Directions

1. 1
   Cook bacon in 4-quart saucepan or Dutch oven until crisp. Remove and drain on paper towels.
2. 2
   Crumble bacon; set aside.
3. 3
   Pour off drippings; reserve 1/4 cup.
4. 4
   Saute onion in 1/4 cup drippings until tender; do not brown.
5. 5
   Add potatoes, chicken broth and salt; bring mixture to a boil.
6. 6
   Reduce heat, cover and simmer for 10 minutes, or until potatoes are tender.
7. 7
   Add turkey, undrained corn, cream-style corn, light cream and pepper; heat well.
8. 8
   To serve, garnish each bowl with bacon bits and parsley.
9. 9
   Makes 3 quarts or 9 servings.