1/4 c. butter
1 med. onion, chopped
2 c. water
2 chicken bouillon cubes
3 c. diced cooked 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, drained
1 qt. milk
Salt & pepper to taste
Chopped fresh parsley, optional
Paprika, optional

Melt butter in a Dutch oven; add onion and saute until tender. Stir in water, bouillon cubes, turkey, celery and potatoes; cook 20-30 minutes or until potatoes are tender. Add corn and milk; season with salt and pepper. Simmer until thoroughly heated. Sprinkle with parsley and paprika, if desired. Yield: about 8-10 servings.