Yield: 1 Servings
|8||Ears of corn; (up to 10)|
|1||Smoked turkey wing|
|8 cups||Chicken broth|
|1 cup||Diced celery|
|1 cup||Diced carrots|
|1 cup||Diced potatoes|
|1 cup||Finely chopped onion|
|Salt and freshly ground black pepper to taste|
|1½ cup||Cream; (up to 2)|
|Chopped fresh parsley to taste|
Here is a recipe given by singer Patti LaBelle.
Slice corn kernels into bowl. Scrape remaining part of kernels and milk from cob with the back of a knife, scraping downward, into bowl. Saute' turkey wing until cooked, in a large kettle or pot. Remove turkey wing.
Remove meat from bone and cut into small pieces. Set aside. Add chicken broth, corn, celery, carrots, potatoes and onions to kettle and cover.
Bring slowly to boil. Reduce heat and SIMMER slowly until vegetables are tender, about 25 to 30 minutes. Season with salt and pepper. Add cream.
Reheat, but do not boil. Garnish each serving with turkey bits and chopped parsley. Makes 6 servings
Posted to recipelu-digest Volume 01 Number 357 by ncanty@... (Nadia I Canty) on Dec 11, 1997