2 tbsp. corn oil or butter
1/2 c. finely chopped onion
2 1/2 c. turkey broth
1/2 c. thinly sliced carrots
1/2 c. thinly sliced celery
1 tsp. salt
1/4 tsp. pepper
2 c. cubed cooked turkey
1/3 c. cornstarch
3 c. milk
2 tbsp. chopped parsley
Cooked, peeled and cubed potatoes
1 can cream style corn

In a 4 quart saucepan, melt butter over medium heat. Add onion. Stirring frequently, cook 2 minutes or until tender. Stir in broth, carrots, celery, salt and pepper. Bring to a boil, reduce heat, simmer 5 minutes or until vegetables are tender-crisp. Add turkey. In medium bowl, stir together cornstarch and milk until smooth, add to soup. Add potatoes and corn. Stirring constantly, bring to boil over medium heat, boil 1 minute. Stir in parsley, serve.