1 med. onion, chopped
1/4 c. melted butter
2 c. water
2 chicken bouillon cubes
3 c. diced turkey or chicken
1 c. sliced celery
5 med. potatoes, cubed
1 (17 oz.) can whole kernel corn, drained
1 (17 oz.) can cream style corn
1 qt. milk
Salt and pepper to taste

Saute onion in butter in a Dutch oven until tender. Add water, bouillon, turkey, celery, and potatoes. Cook 20 to 30 minutes until potatoes are tender. Add corn, milk, salt, and pepper. Simmer until hot. Sprinkle with parsley and paprika if desired. Yield: 8 to 10 servings.