Ingredients
1 pound thick-sliced bacon strips, chopped3 celery ribs, sliced1 medium onion, chopped1 medium carrot, chopped1/2 cup chopped red onion1 bay leaf1/4 cup all-purpose flour1 carton (32 ounces) chicken stock1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted1 package (8 ounces) cream cheese, softened3/4 cup 2% milk3/4 cup heavy whipping cream3-1/2 cups frozen corn (about 17.5 ounces)2-1/2 cups cubed cooked turkey2 cups refrigerated shredded hash brown potatoes (about 10 ounces)3/4 cup turkey gravy1 tablespoon dried parsley flakesThinly sliced green onions, optional
Preparation
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.
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.
Discard bay leaf. Serve with remaining bacon and, if desired, green onions.
