4 slices bacon, cut up
1 c. chopped onion
4 c. (1 3/4 lb.) cubed, pared potato
2 c. turkey broth (recipe below)
2 (10 oz.) pkg. frozen whole kernel corn, thawed
1/4 c. (1/2 stick) butter
2 1/2 tsp. salt
1/4 tsp. pepper
2 c. cooked turkey, cubed
2 c. milk
1 c. heavy cream
2 tbsp. chopped parsley
Chowder crackers

In 5-quart Dutch oven or heavy kettle, saute bacon until crisp; remove and reserve. In bacon fat, saute onion, stirring until golden, about 5 minutes. Add potato and turkey broth. Bring to boiling, simmer, covered about 30 minutes or until potato is tender but not mushy.

Meanwhile, in medium saucepan, combine corn, butter, salt, pepper, turkey and milk. Simmer, covered and stirring occasionally, 5 minutes. Add to potato mixture, along with the heavy cream. Cool, stirring occasionally, until hot; do not boil. Turn into warm soup tureen; sprinkle with reserved bacon and chopped parsley. Serve with chowder crackers. Makes 8-10 servings.

TURKEY BROTH:

Carcass from turkey
5 c. water
2 carrots, pared and halved
2 parsley sprigs
3 celery tops
2 onions, halved
2 tsp. salt
10 black peppercorns
1 bay leaf

Break up carcass, place in 6-quart kettle with water; the carrots, parsley, celery tops, onions, salt, peppercorns and bay leaf. Bring to boil, reduce heat; simmer covered 2 hours. Strain. Return to kettle, bring back to boiling, boil gently, uncovered, to reduce to 3 cups. Makes 3 cups.