1/2 stick butter
4 medium onions, sliced
5 med red potatoes, sliced, pared
2 stalks celery, sliced
4 tea salt
1/2 tea pepper
2 cups water
5 cups milk
1 chicken-bullion cube
2 cans whole kernel corn
1/4 tea dried thyme
1 cup light cream
1 can cream style creamed corn
1 1/2 tea paprkia
3 cups cut up roast turkey
2 TBSP butter
parsley
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In 1/2 cup butter in large kettle or electric fryer, saute onions till golden, stirring often. Add potatoes, celery, salt, pepper, water, and
bullion cube. Cook, covered, 15 minutes or until vegetables are tender. Add milk, whle kernel corn, thrme, cream, cream-style corn, paprika and turkey.
Heat. Dot with butter. Snip parley over top. Makes 8-10 servings. This is great for left-over thanksgiving turkey.
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Maple Springs Farm Cookbook
