2 frozen turkey legs (2 1/2 lb.), thawed
2 med. carrots
2 sticks celery with tops
2 tsp. salt
1/4 tsp. pepper
4 c. cubed potatoes
2 c. milk
1 c. grated Cheddar
1/2 tsp. basil
1 c. chopped onion
2 pkg. frozen corn
1/4 c. flour
Parsley

Rinse turkey legs and place in 6-quart pot. Wash and slice carrots, celery with tops. Add to legs, along with salt, pepper, basil, and 2 1/2 quarts water. Cover and bring to boiling. Reduce heat and simmer 1 1/2 hours. Remove turkey, add onion, potato and corn to broth. Simmer covered 25 minutes or until vegetables are tender. Carefully remove meat from bones. Add to soup. Discard bones. Stir milk into flour until smooth. Add to soup along with cheese and cook, stirring until it returns to boiling, cheese is melted, and soup is thickened slightly. Sprinkle with parsley. Makes 12 servings.