Turkey and Bacon Chowder

By MissHeather

Ingredients

• 5 bacon slices, diced
• 1/2 lb lean ground turkey
• 2 1/2 C sliced fresh white mushrooms
• 1/2 C chopped onion
• 1/2 C chopped celery
• 1/4 C finely chopped green onion
• 1/4 C diced red pepper
• 5 C turkey or chicken stock
• 3 C chopped unpeeled red potato
• 1/2 tsp dried thyme
• 1/4 tsp pepper
• 1/2 C frozen kernel corn
• 1/4 C all-purpose flour
• 3/4 C skim evaporated milk
• 1 T Dijon mustard

Details

Servings 9

Preparation

Step 1

Cook bacon in large saucepan o medium until crisp. Transfer with slotted spoon to paper towles to drain. Set aside.

Heat 1 T drippings in same saucepan on medium. Add turkey. Scramble-fry for about 5 minutes until no longer pink.

Add next 5 ingredients. Stir. Bring to a boil. Reduce heat to medium-low. Simmer, covered, for 15 - 20 minutes, stirring occasionally, until potato is tender.

Add corn and bacon; stir.

Stir in remaining 3 ingredients with whisk in small bowl until smooth. Slowly stir into soup. Heat and stir on medium for about 5 minutes until boiling and slightly thickened.