In a sauté pan, heat butter and cook
onion, celery, and carrots for one minute. Remove from heat
and whip in flour. Continue to cook and stir on low heat
for one minute. Stir in turkey stock and bring to a boil.
Reduce heat and add turkey, potato, corn, and thyme. Cook
over low heat for 15 minutes or until the potato is cooked.
Season with salt and pepper to taste. Makes 4 servings.