dee's turkey continental

Ingredients

• I ALWAYS SAVE THE TURKEY CARCASS WITH ANY BITS OF MEAT ATTACHED AND SIMMER IT WITH A FEW AROMATIC VEGGIES TO MAKE MY OWN BROTH. BUT YOU CAN USE CANNED CHICKEN BROTH IF YOU WISH.
• 1/4 cup butter, unsalted
• 1/4 cup chopped onion
• 2 cups diced raw potato
• 1 cup diced celery
• 2 to 3 cups home made turkey broth or canned chicken broth
• 2 1/2 cups corn, (cream style, or whole kernel, canned, frozen or fresh cut off the cob)
• 1 teaspoon salt
• 1/4 teaspoon paprika, sweet mild
• 1/2 teaspoon ground ginger
• 2 tablespoons chopped parsley
• 1/8` teaspoon fresh ground pepper
• 1 LG can evaporated milk
• 1 to 2 cups chopped leftover cooked turkey
• - chopped parsley, for garnish
• IF YOU PREFER A THICKER SOUP, USE EITHER THE SLURRY OR THE ROUX LISTED
• SLURRY-- PLACE INGREDIENTS IN SMALL LIDDED JAR AND SHAKE WELL TO MIX, ADD WITH SEASONINGS.
• 1/4 cup water
• 2 to 3 tablespoons all purpose flour
• ROUX-- MELT BUTTER IN MICROWAVEABLE DISH, THEN STIR IN FLOUR. MICROWAVE AGAIN FOR 30 SECONDS TO COOK OUT RAW TASTE AND ADD ALONG WITH THE SEASONINGS.
• 2 to 3 tablespoons butter or margarine, melted
• 2 to 3 tablespoons all purpose flour