Instructions: Cook bacon in heavy large saucepan over medium heat until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pan.

Increase heat to medium-high, add onions and saute until tender, about 5 minutes. Mix in potatoes, milk, broth, cream of potato soup, and 1 tablespoon sage. Bring to boil. Reduce heat to medium-low and simmer until potatoes are tender, stirring occasionally, about 10 minutes.

Add turkey meat, bacon, and remaining 1 tablespoon sage. Simmer until heated through, stirring occasionally, about 4 minutes. Season to taste with salt and pepper and serve.

This recipe yields 4 servings.

Comments: For a variation, you could throw in a cup of cooked vegetables left over from Thanksgiving to add texture to this creamy chowder. Serve the soup with chowder crackers, along with a spinach and pear salad. Purchased apple turnovers would make an ideal dessert.

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