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Thanksgiving Chowder Soups and Sandwiches

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Recipes 1 2 3 4 5 6
Servings 6 12 18 24 30 36
Ingredients
Bacon slices 6 12 18 24 30 36
Diced onion 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.
Diced celery 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.
Turkey, cooked and chopped 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.
Mashed potatoes 2 C. 4 C. 6 C. 8 C. 10 C. 12 C.
Cream style corn 15 oz. 30 oz. 45 oz. 60 oz. 75 oz. 90 oz.
Frozen peas 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.
Frozen corn 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.
Evaporated milk 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.
Paprika 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.
Salt and pepper, to taste

Assembly Directions:
In a large skillet over medium heat, cook bacon until crisp. Remove bacon from pan. Drain on paper towels. Add onion and celery to pan. Cook for 5 minutes or until vegetables are tender. Remove vegetables from skillet and place in large mixing bowl. Crumble bacon and add to vegetable mixture. Add remaining ingredients. Stir until combined.

Freezing Directions:
Place in meal sized freezer containers or freezer bag. Seal, label, and freeze.

Serving Directions:
Thaw in refrigerator. Place chowder in a large pan. Cook and stir over medium low heat until heated through. Serve.

Nutritional Info:
Per Serving: 268 Calories; 10g Fat (31.0% calories from fat); 16g Protein; 32g Carbohydrate; 4g Dietary Fiber; 37mg Cholesterol; 539mg Sodium. 
Exchanges: 1-1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1-1/2 Fat.



From the Monthly Newsletter (Monday, November 21, 2011)
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