Leftover Turkey Corn Chowder

Ingredients

• 5 slices Smithfield Center Cut Applewood Smoked Bacon
• 8 oz sliced cooked turkey breast
• 1 (10 oz) bag frozen seasoning blend (diced onions, bell peppers, celery, and parsley)
• 1 (15.25 oz) can Del Monte Fresh Cut Whole Kernel Corn
• 2 cups refrigerated diced potatoes with onions
• 1 cup processed cheese sauce
• 1 cup reduced-fat milk
• 2 ½ teaspoons seafood seasoning
• ¼ cup all-purpose flour
• ¼ cup water
• 1 (14 oz) can Kitchen Basics Original Chicken Stock
• Shredded Mexican-style cheese blend (optional for serving)

Steps

1. Preheat large saucepan on medium-high 2–3 minutes. Cut bacon into ½-inch pieces (wash hands). Place bacon in pan and cook 4–5 minutes, stirring frequently, until lightly crisp.
2. Cut/shred turkey into bite-size pieces. Add turkey and frozen seasoning blend to pan; cover and cook 5 minutes, stirring occasionally. Drain corn; stir corn and potatoes into pan. Cover and cook 5 more minutes, stirring occasionally.
3. Stir in cheese sauce, milk, and seafood seasoning; cover and bring to a boil. Combine flour, water, and broth; whisk until smooth. Add flour mixture slowly to chowder, whisking continuously. Reduce heat to low and cover; simmer 5 minutes, stirring occasionally, until thickened. Serve chowder topped with shredded cheese, if using.