Step 1

Heat a large saucepan over medium heat, then add the bacon (if your bacon is quite lean, add a couple teaspoons of oil too). Saute until starting to get golden edges.

Step 2

Add the celery, onion and garlic and continue cooking on med/ low until softened a little 2-3 minutes.

Step 3

Add the flour and give it a good stir to combine well.

Step 4

Pour in the stock slowly, stirring constantly so you don't get lumps of flour. Add the water, then drop in the thyme, carrots and potatoes.

Step 5

Turn the heat up to high, bring to the boil and boil for 6 minutes.

Step 6

Next, add the shredded turkey and corn and bring back to a simmer.

Step 7

Turn the heat down to low-med and pour in the cream. Stir to combine and heat until it starts bubbling.

Step 8

Simmer for about 1 minute, then add salt and pepper to taste.

Step 9

Pour into bowls and scatter over fresh chopped parsley.