Turkey and Vegetable Chowder

1. Wash celery; peel carrot. Cut celery stalks, leaves and carrots into 1/4 inch-thick slices. Rinse thawed turkey legs and put into a heave 6-quart kettle. Add celery and carrots, salt, pepper, basil and 2-1/2 quarts water.

2. Cover kettle and bring to a boil over high heat. Reduce heat to moderately low and simmer 1-1/2 hours or until turkey is very tender. Using a slotted spoon and a large fork, remove turkey legs from soup kettle and place on a wooden board to cool slightly.

3. Peel and chop onion -- about 1 cup. Peel potatoes and cut into 1/2 inch cubes -- about 4 cups. Add onion, potato and frozen corn to broth in kettle. Simmer covered for 25 minutes.

4. Meanwhile, when turkey is cool enough to handle, remove and discard skin and bones. Cut turkey meat into 1/2 inch pieces. Test vegetables in soup to make sure they are tender. Add meat and cook a few minutes longer until meat is hot.

5. Put flour into a medium-sized bowl. Gradually stir in milk, using a small wire whisk, until no lumps of flour remain. Pour into soup while stirring soup constantly. Add grated cheese and cook, stirring constantly, until soup returns to a boil.

6. Cook several minutes longer, stirring constantly, until cheese has melted and soup has thickened slightly. Fill soup tureen with hot water and let stand 5 minutes to warm. Empty tureen and fill with soup; sprinkle with parsley.