1/4 c. butter
1 c. cooked turkey, chopped
1 tbsp. onion, finely diced
2 c. raw potatoes, diced
1 c. celery, diced
2 c. turkey broth
2 1/2 c. cream style corn
1 (14 1/2 oz.) evaporated milk
1 tsp. salt
1/4 tsp. paprika
1/4 tsp. ginger
1/8 tsp. pepper
2 tbsp. parsley, chopped (optional)

Melt butter on low heat; add turkey and onion. Cook until onion is transparent. Add potatoes, celery and broth. Simmer until tender. Add corn, milk and seasonings. Heat, garnish with parsley. Makes 2 quarts.