Centennial Turkey Chowder - cooking recipe

Ingredients

turkey
7 to 8 c. broth (add water if necessary)
3/4 c. butter
2 diced celery
1 c. chopped onions
2 c. mashed potatoes
1 to 2 c. diced cooked turkey
1 (19 oz.) can creamed corn
2 (5 1/2 oz.) cans milk
1 tsp. ground ginger (a must)
salt and pepper to taste

Preparation

After meat has been removed, break up turkey carcass from cooker or raw turkey and put in large kettle. Cover with 2 quarts of water and bring to a boil.
Cover kettle.
Reduce heat slightly and continue to boil gently for about 2 hours.
Strain broth and measure.
There should be 7 to 8 cups.
Add water if necessary. Remove any bits of meat from the bones, cool and dice.
Add to any diced or chopped leftover turkey.
Try to have at least 1 cup of meat, but preferably 2 cups.