Turkey and Corn Chowder Recipe

Directions:

1. Sautee onions, celery, and bell pepper in bacon grease/turkey fat/butter until tender.
2. Add flour and cook about 3 minutes, but don’t let the flour brown.
3. Add 2 cans of corn, turkey stock, and lemon pepper seasoning. Cover with a lid and simmer about 10-15 minutes stirring occasionally. At this point, the soup should be about as thick as milk gravy.
4. Add the milk and sour cream along with the turkey pieces, and simmer about 5 more minutes.
5. Serve with shredded cheddar, green onions, and bread for dipping.
6. *If you prefer not to chop a whole onion or bell pepper for such a small amount, use about 1 cup of the frozen seasoning mix that contains onions, bell pepper, and celery.