This Turkey & Potato Corn Chowder is loaded with yummy ingredients and is exactly what you need to cozy up to on a chilly fall evening!
In a large stock pot saute garlic, onion, carrots, celery, and bell pepper about 5 minutes. Add broth and corn and bring to a boil.
Peel and chop potatoes into 1-inch chunks. Add potatoes and remaining chowder ingredients to a large stock pot, reserving milk, heavy cream, and bacon for later. Cover and cook on medium high for 15 minutes or until potatoes are fork tender.
Stir in heavy cream and milk. Cover and cook on high for an additional 5 minutes. Serve with crumbled bacon.
Adapted from Baked By Rachel