Turkey Corn Chowder

Directions

1. 1
   Place the potatoes into a pot and cover with salted water; bring to a boil, reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
2. 2
   Drain and allow to steam dry for a minute or two.
3. 3
   Cut the meat from the turkey legs, discarding the bones and tendons.
4. 4
   Chop the turkey meat and set aside.
5. 5
   Heat the butter in a soup pot over medium heat; cook the onion in the butter until translucent, about 8 minutes.
6. 6
   Sprinkle the flour over the butter and onion; stir constantly until the butter and flour form a paste.
7. 7
   Allow the paste to fry for about 1 minute.
8. 8
   Whisk in the chicken broth, potatoes, turkey meat, and corn; stir until the mixture comes to a low boil and thickens, about 5 minutes.
9. 9
   With a potato masher, slightly mash the potatoes and vegetables until the potatoes look rounded off.
10. 10
    Pour in the cream, bring soup back to a simmer, and allow to cook without boiling for 5 minutes, stirring constantly.
11. 11
    Season to taste with salt and black pepper.