Turkey Corn Chowder
2 cups turkey, cooked, diced (use some leftover turkey)
4 ounces bacon, chopped (3-4 slices)
1 1/2 cups onions, chopped
2 tablespoons flour
2 (15 oz.) cans corn, cream-style
3 cups milk
2 cups red potatoes, cubed (3/8-inch)
1/2 teaspoon salt, (plus more to taste)
1/8 teaspoon black pepper
1/8 teaspoon rosemary, fresh, (or thyme)
1 teaspoon parsley, minced (optional)
red bell pepper, minced (optional)
Prep Day: In a large skillet, cook the bacon until crisp. Remove and drain, reserving the drippings in the pan. Sauté the onions over medium heat in the skillet with bacon grease. Cook until soft but not brown (about 4-5 minutes). Add the flour and rosemary and cook over medium-low heat for about 3 minutes. Add the 3 cups of milk in stages, whisking smooth with each addition. Bring sauce to a simmer. Lower the heat (if necessary). Add the potatoes, salt and pepper. Cook over low heat until the potatoes become tender and thickened, stirring regularly (about 40 minutes). Add the cream style corn and turkey. Season to taste with salt and pepper. Cool, then add the parsley (optional). Place into containers and garnish with bacon bits and freeze.
Serve Day: Thaw in the refrigerator overnight. Place in the microwave and heat using medium-high power (70%) for 4-5 minutes or until hot throughout, stirring occasionally. May be placed in a medium-sized saucepan and heated, on medium low until hot throughout, stirring occasionally. At serving time garnish with red bell pepper (optional).