Fill Dutch oven 3/4 full of water
2 turkey legs
2 med. carrots
2 stalks celery with tops
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil leaves
1 c. chopped onion or 1/2 c. instant dried onion
4 c. cubed potatoes
2 boxes frozen corn or 1 can corn

Put all ingredients in Dutch oven that has been filled 3/4 full with water. Boil for 1 1/2 hours.

In a separate pan - stir until smooth: 1/2 c. Parmesan cheese 2 c. milk 1/4 c. flour

Add this to soup and simmer until cheese is soft.