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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
4 medium onions, sliced |
1/4 cup butter or margarine |
5 medium potatoes, cubed |
2 celery stalks, chopped |
1 tablespoon salt |
1/2 teaspoon pepper |
1 chicken bouillon cube |
2 cups water |
5 cups milk |
2 (15 1/4-ounce) cans whole kernel corn, drained |
1 (14 3/4-ounce) can cream-style corn |
1 cup half-and-half |
1 1/2 teaspoons paprika |
1/4 teaspoon dried thyme |
3 cups chopped cooked turkey |
chopped fresh parsley |
Directions:
1. Saute onion in butter in a Dutch oven until tender. Add cubed potato and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until vegetables are tender.
2. Add milk and next 6 ingredients; cook until heated. Sprinkle with parsley.
3. *3 cups chopped cooked chicken may be substituted.
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