Turkey Corn Chowder

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. Season to taste with salt and black pepper.