8-10 ears corn
1 smoked turkey wing
8 c. chicken broth
1 c. diced celery
1 c. diced carrots
1 c. diced potato
1 c. finely chopped onion
Salt and freshly ground pepper to taste
1 1/2 to 2 c. cream
Chopped fresh parsley

Slice corn kernels into bowl. Scrape remaining part of kernels and milk from cob with the back of knife scraping downward.

Saute turkey wing until done in large kettle or pot. Remove turkey wing. Remove meat from bone. Cut in small pieces.

Add chicken broth, corn, celery, carrots, potatoes and onions to kettle. Cover. Bring slowly to a boil. Reduce heat. 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. 6 servings.