Turkey-Corn Chowder

Ingredients

2 potatoes, peeled and diced
1 smoked turkey legs
2 T spoon butter
1/2 Onion, chopped
1 tablespoons all-purpose flour
1/2 (15 ounce) carton chicken broth
1/2 (8 ounce) package frozen corn
1/2 quart light cream
salt and ground black peppe

Directions

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. Drain and allow to steam dry for a minute or two. Cut the meat from the turkey legs, discarding the bones and tendons.
Chop the turkey meat and set aside.

Heat the butter in a soup pot over medium heat; cook the onion in the butter until translucent, about 8 minutes. Sprinkle the flour over
the butter and onion; stir constantly until the butter and flour form a paste. Allow the paste to fry for about 1 minute. Whisk in the chicken broth,
Potatoes, turkey meat, and corn; stir until the mixture comes to a low boil and thickens, about 5 minutes. With a potato masher, slightly mash
the potatoes and vegetables until the potatoes look rounded off. Pour in the cream, bring soup back to a simmer, and allow to cook without boiling
for 5 minutes, stirring constantly. Add Salt and pepper to taste.