Vegetable cooking spray (I used some light butter)
1 small onion -- chopped
1 cup turkey or chicken broth
1 can cream style corn - (8 3/4 oz)
1 medium potato -- peeled, cubed
1/2 cup chopped celery
1 cup cubed turkey
1/4 teaspoon salt
1 dash freshly-ground black pepper
1/8 teaspoon paprika
1/8 teaspoon ground ginger
1/2 cup milk
1 cup half-and-half
2 teaspoons chopped fresh parsley

Coat a large, nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, and sauté until tender. Add broth and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender.

Add seasonings; gradually stir milk and half-and-half into soup. Cook over low heat until soup is thoroughly heated, stirring occasionally. Ladle soup into bowls, and sprinkle evenly with parsley.

This recipe yields 1 quart.

Stacy's Notes - made Nov 2005 (using leftover meat from the Crockpot Herbed Turkey Breast recipe). I used 3/4 of a medium onion chopped, no celery, 1 cup of chicken broth made from bouillon, about 2-3 small to medium potatoes and most of a full size can of creamed corn (about 14-15 oz). I used fat-free half and half and skim milk. I also added some garlic powder to the paprika and ginger (although next time, use minced garlic and saute with onion, I think it will give it more flavor). I also added a pinch of chipotle powder at the end, something I always do to soups. I added more of the spices, but didn't really measure them. It was good, a keeper. :)