Yield: 8 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Butter or margarine |
| 2 tablespoons | Finely chopped onions |
| 1 cup | Cooked turkey |
| 2 cups | Diced raw potatoes |
| 1 cup | Diced celery |
| 2 cups | Turkey broth |
| 1 can | Creamed style corn |
| 2 cups | Half and half cream |
| 1 teaspoon | Salt |
| ¼ teaspoon | Paprika |
| ¼ teaspoon | Ginger |
| ⅛ teaspoon | Pepper |
| 2 tablespoons | Chopped parsley |
In a large soup pot, saute onions in melted butter.
Add turkey, potatoes, celery and broth. Simmer until vegetables are tender-crisp. Add corn, cream and seasonsings. Heat thoroughly, stirring occasionally.
Garnish with parsley and serve with crustly rolls.