8 to 10 ears of corn
1 smoked turkey wing
8 c. chicken broth
1 c. celery, diced
1 c. carrots, diced
1 c. potatoes, diced
1 c. onion, finely chopped
Salt & pepper to taste
1 1/2 to 2 c. cream
Fresh parsley, chopped

Slice corn kernels into bowl. Scrape remaining part of kernels and milk from cob with the back of a knife, scraping downward. Saute turkey wing until done in large kettle or pot. Remove turkey wing. Remove meat from bone and cut into small pieces. Add chicken broth, corn, celery, carrots, potatoes and onions to kettle and cover. Bring slowly to boil. Reduce heat and simmer slowly until vegetables are tender, about 25 to 30 minutes. Season with salt and pepper. Add cream. Reheat, but do not boil. Garnish servings with turkey bits and parsley. Yields 6 servings.