TOTAL TIME: Prep: 25 min. Cook: 50 min. YIELD: 16 servings (4 quarts).

This thick and rich turkey corn chowder uses up Thanksgiving leftovers. Every so often, my grandmother would even add chopped hard-boiled eggs to this chowder to give it a nice richness.

—Susan Bickta, Kutztown, Pennsylvania

Ingredients:

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 whole 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

Directions:

1. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1/4 cup in pan. Add celery, onion, carrot, red onion and bay leaf; cook and stir over medium-high heat until vegetables are tender, 8-10 minutes.

2. Stir in flour until blended; gradually whisk in stock. Bring to a boil, stirring constantly; cook and stir 2 minutes. Add soup, cream cheese, milk and cream; mix well. Stir in corn, turkey, hash browns, gravy, parsley and 3/4 cup reserved bacon; reduce heat. Cook, covered, 20 minutes, stirring occasionally.

3. Discard bay leaf. Serve with remaining bacon and if desired, green onions.

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