What to do with those leftovers: Turkey Chowder by Ginny Gray

2 tablespoons butter
1 tsp. chopped onion
1 medium potato, peeled and cubed
1/2 cup diced celery
1 cup cream style corn
1 cup turkey broth (chicken broth is fine also)
1 1/2 cups cooked turkey cut into pieces
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika
1/8 tsp. ginger
1/2 cup hot milk
1 cup hot half and half
2 tsp. chopped parsley

Saute onion in butter until tender but not brown. Add potato, corn, celery, turkey and broth. Cover and simmer 20 minutes until potatoes and celery are tender. Add spices, milk and half and half. Blend and heat thoroughly. Garnish with parsley.